The Complete Servant

“When your master or lady calls a servant by name, if the servant be not in the way, none of you are to answer, for then there will be no end of your drudgery: and masters themselves allow, that if a servant comes when he is called, it is sufficient.

“When you have done a fault, be always pert and insolent, and behave yourself as if you were the injured person; this will immediately put your master or lady off their mettle.

“If you see your master wronged by any of your fellow-servants, be sure to conceal it, for fear of being called a tell-tale: however, there is one exception in case of a favourite servant, who is justly hated by the whole family; and you are bound in prudence to lay all the faults you can upon the favourite.

“The cook, the butler, the groom, the market-man, and every other servant who is concerned in the expenses of the family, should act as if his master’s whole estate ought to be applied to that servant’s particular business. For instance, if the cook computes his master’s estate to be a thousand pounds a year, she reasonably concludes that a thousand pounds a year will afford meat enough, and therefore, he need not be sparing; the butler makes the same judgment, so may the groom and the coachman; and thus every branch of expense will be filled to your master’s honour.

“When you are chid before company, it often happens that some stranger will have the good-nature to drop a word in your excuse;—in such a case you will have a good title to justify yourself, and may rightly conclude, that, whenever he chides you afterwards, on other occasions, he may be in the wrong; in which opinion you will be the better confirmed by stating the case to your fellow-servants in your own way, who will certainly decide in your favour;—therefore, as I have said before, whenever you are chidden, complain as if you were injured.

“It often happens, that servants sent on messages are apt to stay out somewhat longer than the message requires, perhaps two, four, six, or eight hours, or some such trifle; for the temptation to be sure was great, and flesh and blood cannot always resist: when you return, the master storms, the lady scolds; stripping, cudgelling, and turning off, is the word. But here you ought to be provided with a set of excuses, enough to serve on all occasions: for instance, your uncle came fourscore miles to town this morning on purpose to see you, and goes back by break of day to-morrow:—a brother servant that borrowed money of you when he was out of place, was running to Ireland:—you were taking leave of an old fellow-servant, who was shipping for Barbadoes:—your father sent a cow to you to sell, and you could not get a chapman for her till nine at night:—you wrenched your foot against a stone, and were forced to stay three hours in a shop, before you could stir a step:—a bailiff, by mistake, seized you for a debtor, and kept you the whole evening in a spunging house, &c. &c.

“Take all tradesmen’s parts against your master; and when you are sent to buy anything, never offer to cheapen it, but generously pay the full demand. This is highly to your master’s honour; and may be some shillings in your pocket; and you are to consider, if your master has paid too much, he can better afford the loss than a poor tradesman.

“Never submit to stir a finger in any business, but that for which you were particularly hired. For example, if the groom be drunk, or absent, and the butler be ordered to shut the stable-door, the answer is ready, An’t please your honour, I don’t understand horses. If a corner of the hangings wants a single nail to fasten it, and the footman be directed to tack it up, he may say, he doth not understand that sort of work, but his honour may send for the upholsterer.

“Masters and ladies are usually quarrelling with the servants for not shutting the doors after them: for neither masters nor ladies consider, that those doors must be open before they can be shut, and the labour is double to open and shut them; therefore the best, the shortest, and the easiest way is to do neither. But if you are so often teazed to shut the door, that you cannot easily forget; then give the door such a clap as you go out, as will shake the whole room, and make every thing rattle in it, to put your master and lady in mind that you observe their directions.

“If you find yourself to grow in favour with your master or lady, take some opportunity in a very mild way to give them warning; and when they ask the reason, and seem loth to part with you, answer that you would rather live with them than any body else, but a poor servant is not to be blamed if he strives to better himself;—that service is no inheritance,—that your work is great, and your wages very small. Upon which, if your master hath any generosity, he will add five or ten shillings a quarter rather than let you go: but if you are baulked, and have no mind to go off, get some fellow-servant to tell your master, that he hath prevailed upon you to stay.

“Whatever tid bits you can pilfer in the day, save them to juncket with your fellow-servants at night, and take in the butler, provided he will give you drink.

“Write your own name, and your sweet-heart’s, with the smoke of a candle, on the ceiling of the kitchen, or the servants’-hall, to shew your learning.

“If you are a young sightly fellow, whenever you whisper your young mistress at tea-table, run your nose full in her cheek; or, if your breath be good, breath full in her face; this I have known to have had very good consequences in some families.

“Never come till you have been called three or four times, for none but dogs will come at the first whistle: and when the master calls, Who’s there? no servant is bound to come; for Who’s there is nobody’s name.

“When you have broken all your earthen drinking-vessels below stairs (which is usually done in a week), the copper pot will do as well; it can boil milk, heat porridge, hold small beer, or, in case of necessity, serve other purposes; therefore apply it indifferently to all these uses; but never wash or scour it, for fear of taking off the tin.

“Let it be a constant rule, that no chair, stool, or table, in the servants’-hall, or the kitchen, shall have above three legs, which hath been the ancient and constant practice in all the families I ever knew, and is said to be founded upon two reasons; first, to shew that servants are ever in a tottering condition; secondly, it was thought a point of humility, that the servants’ chairs and tables should have at least one leg fewer than those of their masters. I grant there hath been an exception to this rule with regard to the cook, who by old custom was allowed an easy chair to sleep in after dinner; and yet I have seldom seen them with above three legs. Now this epidemical lameness of servants’ chairs is by philosophers imputed to two causes, which are observed to make the greatest revolutions in states and empires; I mean, love and war. A stool, a chair, or a table, is the first weapon taken up in a general romping or skirmish; and after a peace, the chairs are apt to suffer in the conduct of an amour, the cook being usually fat and heavy, and the butler a little in drink.

“When you stop to tattle with some crony servant, in the same street, leave your own street-door open, that you may get in without knocking when you come back; otherwise your mistress may know you are gone out, and you may be chidden.

“I do most earnestly exhort you all to unanimity and concord: but mistake me not: you may quarrel with each other as much as you please; only always bear in mind, that you have a common enemy, which is your master and lady, and you have a common cause to defend. Believe an old practitioner; whoever, out of malice to a fellow-servant, carries a tale to his master, will be ruined by a general confederacy against him.

“The general place for rendezvous for all the servants, both in winter and summer, is the kitchen: there the grand affairs of the family ought to be consulted; whether they concern the stable, the dairy, the pantry, the laundry, the cellar, the nursery, the dining-room, or my lady’s chamber: there, as in your own proper element, you can laugh, and squall, and romp in full security.

“When any servant comes home drunk, and cannot appear, you must all join in telling your master, that he is gone to bed very sick; upon which your lady will be so good-natured as to order some comfortable thing for the poor man, or maid.

“When your master and lady go abroad together, to dinner, or on a visit for the evening, you need leave only one servant in the house, or even one black-guard boy to answer at the door, and attend the children, if there be any. Who is to stay at home is to be determined by long and short cuts; and the stayer at home may be comforted by a visit from a sweet-heart, without danger of being caught together. These opportunities must never be missed, because they come but seldom, and all is safe enough while there is a servant in the house.

“When your master or lady comes home, and wants a servant who happens to be abroad, your answer must be, that he had but just that minute stept out, being sent for by a cousin who was dying.

“If your master calls you by name, and you happen to answer at the fourth call, you need not hurry yourself; and if you be chidden for staying, you may lawfully say, you came no sooner, because you did not know what you were called for.

“When you are chidden for a fault, as you go out of the room, and down stairs, mutter loud enough to be plainly heard; this will make him believe you are innocent.

“Whoever comes to visit your master or lady when they are abroad, never burthen your memory with the person’s name; for, indeed, you have too many other things to remember. Besides, it is a porter’s business, and your master’s fault he does not keep one; and who can remember names? and you will certainly mistake them; as you can neither write nor read.

“If it be possible, never tell a lie to your master or lady, unless you have some hopes that they cannot find it out in less than half an hour. When a servant is turned off, all his faults must be told, although most of them were never known by his master or lady; and all mischiefs done by others, charged to him. [Instance them.] And when they ask any of you, why you never acquainted them before? the answer is, Sir, or Madam, really I was afraid it would make you angry; and besides, perhaps, you might think it was malice in me. Where there are little masters and misses in a house, they are usually great impediments to the diversions of the servants; the only remedy is to bribe them with goody goodies, that they may not tell tales to papa and mamma.

“I advise you of the servants, whose master lives in the country, and who expect vales, always to stand rank and file when a stranger is taking his leave, so that he must of necessity pass between you; and he must have more confidence or less money than usual if any of you let him escape; and according as he behaves himself, remember to treat him the next time he comes.

“If you are sent with ready money to buy any thing at a shop and happen at that time to be out of cash, sink the money, and take up the goods on your master’s account. This is for the honour of your master and yourself; for he becomes a man of credit at your recommendation.

“When your lady sends for you up to her chamber to give you any orders, be sure to stand at the door, and keep it open, fiddling with the lock all the while she is talking to you; and keep the handle in your hand, for fear you should forget to shut the door after you.

“If your master or lady happen once in their lives to accuse you wrongfully, you are a happy servant; for you have nothing more to do, than, for every fault you commit while you are in their service, to put them in mind of that false accusation, and protest yourself equally innocent in the present case.

“When you have a mind to leave your master, and are too bashful to break the matter for fear of offending him, the best way is to grow rude and saucy of a sudden, and beyond your usual behaviour, till he finds it necessary to turn you off; and when you are gone, to revenge yourself, give him and his lady such a character to all your brother-servants who are out of place, that none will venture to offer their service.

“Some nice ladies, who are afraid of catching cold, having observed that the maids and fellows below stairs often forget to shut the doors after them, as they come in, or go out into the back yards, have contrived that a pulley and a rope, with a large piece of lead at the end, should be so fixt, as to make the door shut of itself, and require a strong hand to open it, which is an immense toil to servants, whose business may force them to go in and out fifty times in a morning: but ingenuity can do much, for prudent servants have found out an effectual remedy against this insupportable grievance, by tying up the pulley in such a manner, that the weight of lead shall have no effect; however, as to my own part, I would rather chuse to keep the door always open, by laying a heavy stone at the bottom of it.

“The servants’ candlesticks are generally broken, for nothing can last for ever. But you may find out many expedients; you may conveniently stick your candle in a bottle, or with a lump of butter against the wainscot, in a powder-horn, or in an old shoe, or in a cleft stick, or in the barrel of a pistol, or upon its own grease on a table, in a coffee-cup, or a drinking-glass, a horn-can, a tea-pot, a twisted napkin, a mustard-pot, an ink-horn, a marrow-bone, a piece of dough, or you may cut a hole in the loaf, and stick it there.

“When you invite the neighbouring servants to junket with you at home in an evening, teach them a peculiar way of tapping or scraping at the kitchen-window, which you may hear, but not your master or lady, whom you must take care not to disturb or frighten at such unseasonable hours.

“Lay all faults upon a lap-dog, or favourite cat, a monkey, parrot, a child; or on the servant who was last turned off: by this rule you will excuse yourself, do no hurt to any body else, and save your master or lady from the trouble and vexation of chiding.

“When you want proper instruments for any work you are about, use all expedients you can invent, rather than leave your work undone. For instance, if the poker be out of the way, or broken, stir the fire with the tongs; if the tongs be not at hand, use the muzzle of the bellows, the wrong end of the fire-shovel, the handle of the fire-brush, the end of a mop, or your master’s cane. If you want paper to singe a fowl, tear the first book you see about the house. Wipe your shoes, for want of a clout, with the bottom of a curtain, or a damask napkin. Strip off your livery lace for garters. If the butler wants a jordan, he may use the great silver cup.

“There are several ways of putting out candles, and you ought to be instructed in them all: you may run the candle-end against the wainscot, which puts the snuff out immediately: you may lay it on the ground, and tread the snuff out with your foot: you may hold it upside down, until it is choaked with its own grease; or cram it into the socket of the candlestick: you may whirl it round in your hand till it goes out: you may spit on your finger and thumb, and pinch the snuff till it goes out. The cook may run the candle’s nose into the meal-tub, or the groom into a vessel of oats, or a lock of hay, or a heap of litter: the house-maid may put her candle out by running it against a looking-glass, which nothing cleans so well as candle-snuff: but the quickest and best of all methods is, to blow it out with your breath, which leaves the candle clear, and readier to be lighted.

“There is nothing so pernicious in a family as a tell-tale, against whom it must be the principal business of you all to unite: whatever office he serves in, take all opportunities to spoil the business he is about, and to cross him in every thing. For instance, if the butler be a tell-tale, break his glasses whenever he leaves the pantry door open; or lock the cat or the mastiff in it, who will do as well: mislay a fork or a spoon, so as he may never find it. If it be the cook, whenever she turns her back, throw a lump of soot or a handful of salt in the pot, or smoking coals into the dripping-pan, or daub the roast meat with the back of the chimney, or hide the key of the jack. If a footman be suspected, let the cook daub the back of his new livery; or when he is going up with a dish of soup, let her follow him softly with a ladle-full, and dribble it all the way up stairs to the dining-room; and then let the house-maid make such a noise, that her lady may hear it. The waiting-maid is very likely to be guilty of this fault, in hopes to ingratiate herself: in this case, the laundress must be sure to tear her shifts in the washing, and yet wash them but half; and, when she complains, tell all the house that she sweats so much, and her flesh is so nasty, that she fouls a shift more in one hour, than the kitchen-maid doth in a week.”

Take one pound of fresh butter, one pound of sugar, one pound and a half of flour, two pounds of currants, a glass of brandy, one pound of sweatments, two ounces of sweet almonds, ten eggs, a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon.

Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice, and pounded cinnamon; in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in; as the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually; then add the orange-peel, lemon, and citron, cut in fine stripes, and the currants, which must be mixed in well, with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for three hours, and put twelve sheets of paper under it to keep it from burning.

The following is a receipt for making a good plain cake, to be given to children, at breakfast, instead of buttered bread.

Take as much dough as will make a quartern-loaf (either made at home, or procured at the baker’s), work into this a quarter of a pound of butter, a quarter of a pound of moist sugar, and a handful of caraway seeds. When well worked together, pull into pieces the size of a golden pippin, and work it together again. This must be done three times or it will be in lumps, and heavy when baked.

Put one pound of fine-sifted, treble refined sugar into a basin, and the whites of three new-laid eggs; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick; dust the cake over with flour, and then brush it off, by way of taking the grease from the outside, which prevents the iceing from running; put it on smooth with a palette knife, and garnish according to fancy: any ornaments should be put on immediately; for if the iceing gets dry, it will not stick on. Set it in a cool oven to harden.

Take a pound and a quarter of flour well dried, a pound of butter, a pound of loaf sugar, beat and sifted, eight eggs and two ounces of caraway seeds, one grated nutmeg, and its weight in cinnamon. Beat the butter into a cream, put in the sugar, beat the whites of the eggs and the yolks separately, then mix them with the butter and sugar. Beat in the flour, spices, and seed, a little before sending it away. Bake it two hours in a quick oven.

Beat one pound of butter in an earthen pan until it is like a fine thick cream, then beat in nine whole eggs till quite light. Put in a glass of brandy, a little lemon peel, shred fine, then work in a pound and a quarter of flour; put it into the hoop or pan and bake it for an hour. A pound plum cake is made the same with putting one pound and a half of clean washed currants and half a pound of candied lemon peel.

Beat half a pound each of sweet and bitter almonds in fine orange, rose, or ratafia water, mix half a pound of fine pounded and sifted sugar with the same, add the whites of four eggs well beaten to it, set it over a moderate fire in a preserving-pan. Stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut into thin cakes. Shake some flour lightly on them, give each a light tap, and put them on sugar papers, sift a little sugar on them, and put them into a thorough slack oven.

Put half a pint of warm milk to three quarters of a pound of fine flour: mix in it two or three spoonsful of light yeast. Cover it up, and set it before the fire an hour, in order to make it rise. Work into it four ounces each of sugar and butter, make it into cakes, or wiggs, with as little flour as possible, and a few caraway seeds, and bake them quick.

Mix well together, half a pound of butter, one pound of flour, five eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected, add a quarter of a pound of fine powered sugar, an ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.

Mix half a pound of butter well beat like cream, and the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and half an ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.

Mix into a pound of fine flour, a pound of loaf sugar, beat and sifted, and rub it into a pound of butter, till it is thick, like grated white bread; then put to it two spoonsful of rose-water, two of sack, and ten eggs: work them well with a whisk, and put in eight ounces of currants. Butter the tin pans, fill them half full, and bake them. If made without currants they will keep a year.

Take one pound of sugar, a quarter of a pound of ginger, a pint of water, two pounds of flour, and eight caps of orange peel. Pound and sift the ginger, and add a pint of water; boil it five minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair sieve; put the flour on a pasteboard, make a wall, and put in the orange peel and ginger with the boiled water; mix this up to a paste and roll it out; prick the cakes before baking them.

To one pound of fine sifted sugar, put the yolks of ten eggs, (have the whites in a separate pan,) and set it, if in summer, in cold water: if there is any ice set the pan on it as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow. Stir them into the batter by degrees, then add three quarters of a pound of well-dried flour; finally put it in a mould in a slack oven to bake.

Take a quartern of fine flour, a pound and a half of butter, three ounces of caraway-seeds, six eggs, well beaten, a quarter of an ounce of well-beaten cloves and mace, a little pounded cinnamon, one pound of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix them thus: first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest and strain it; mix it with the flour, put in the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat it all well up, and bake it in a hoop or pan well buttered. Send it to a quick oven, and an hour and a half will do it.

Take a pound of sugar, beat and sift it, a pound of well-dried flour, a pound of butter, eight eggs, and half a pound of currants washed and picked; grate a nutmeg and an equal quantity of mace and cinnamon, work the butter to a cream, put in the sugar, beat the whites of the eggs 20 minutes, and mix them with the butter and sugar. Then beat the yolks for half an hour and put them to the butter. Beat the whole together, and when it is ready for the oven, put in the flour, spices, and currants; sift a little sugar over them, and bake them in tins.

Beat the yolks of 15 eggs for nearly half an hour, with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in half a pound of ground rice, a little orange water or brandy, and the rinds of two lemons grated, then add the whites of seven eggs well beaten, and stir the whole together for a quarter of an hour. Put them into a hoop and set them in a quick oven for half an hour, when they will be properly done.

Take one pound of sugar, three quarters of a pound of flour, 14 eggs, two table spoonsful of rose-water, the raspings and juice of four lemons; when the yolks are well beat up and separated, add the powder sugar, the lemon raspings, the juice, and the rose-water; beat them well together in a pan with a round bottom, till it becomes quite light, for half an hour. Put the paste to the whites previously well whisked about, and mix it very light. When well mixed sift in the flour and knead it in with the paste, as light as possible; form the biscuits and bake them in small oval tins, with six sheets of paper under them, in a moderate heat. Butter the tins well or it will prove difficult to take out the biscuits, which will be exceedingly nice if well made. Ice them previously to baking, but very lightly and even.

Take a pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff paste, till a pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied peel may be added, or a few drops of the essence of lemon.

Take six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, and the raspings of four lemons. Pound the almonds very fine, with whole eggs, add the sugar and lemon raspings, and mix them well together in the mortar. Take it out, put it in a basin and stir it with the yolks of eggs, till it is as white as a sponge paste; beat up the whites of the eggs to a strong snow, mix them very light with the paste, then take the flour and mix it as light as possible; on this the goodness of the paste principally depends, as it is impossible to make a good cake with a heavy paste; butter the mould and bake in a slack oven for an hour, with ten sheets of paper under it and one on the top.

Mix three pounds of flour with four ounces of moist sugar, half an ounce of powdered ginger, and one pound and a quarter of warm treacle; melt half a pound of fresh butter in it; put it to the flour and make it a paste; then form it into nuts or cakes, or bake it in one cake.

Mix six pounds of flour with two ounces of caraway seeds, two ounces of ground ginger, two ounces of candied orange peel, the same of candied lemon peel cut in pieces, a little salt, six ounces of moist sugar; melt one pound of fresh butter in about half a pint of milk, pour it by degrees into four pounds of treacle, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, and make it into a paste; roll it out rather thin, and cut into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

Beat the whites of nine eggs to a stiff froth, stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of two lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are coloured they will be sufficiently baked; lay them by two bottoms together on a sieve, and dry them in a cool oven.

Set two pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with three eggs well beaten, and mixed with three spoonsful of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter; cover it close and put it before the fire to rise: put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying pan; then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of a fine yellow.

Mix a pint and a half of warm milk and water, with a quarter of a pint of good yeast, and a little salt; stir them together for a quarter of an hour, then strain the liquor into a quarter of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls, and lay a flannel over them while rolling to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change colour turn them on the other side.

Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessert spoonful of caraways, and a tea spoonful of ginger; put some warm milk or cream to four table spoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.

Put two pounds and a half of fine flour into a wooden bowl, and set it before the fire to warm; then add half a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt half a pound of butter in half a pint of milk: when it is as warm as it can bear the finger, mix with it three table spoonsful of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.

Beat up seven eggs, mix them with half a pint of warm new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast, and three ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire half an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold put them in the oven to brown a little. These cakes, when first baked, are very good buttered for tea; if they are made with caraway seeds they eat very nice cold.

Boil very tender the rind of half a Seville orange, and beat it in a mortar until it is very fine; put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolk of four eggs. Beat them all together for ten minutes, and then pour in by degrees a pint of boiling cream; beat them until cold, then put them in custard cups, in a dish of hot water; let them stand till they are set, then take them out and stick preserved orange peel on the top; this forms a fine flavoured dish, and may be served up hot or cold.

Boil a pint of cream with some mace and cinnamon, and when it is cold, take four yolks of eggs, a little rose water, sack, nutmeg, and sugar, to taste; mix them well and bake them.

Put a blade of mace, and a quartered nutmeg into a quart of cream; boil and strain it, and add to it some boiled rice and a little brandy. Sweaten it to taste, stir it till it thickens, and serve it up in cups, or in a dish; it may be used either hot or cold.

Blanch a quarter of a pound of almonds, beat them very fine, and then put them into a pint of cream, with two spoonsful of rose-water; sweeten it, and put in the yolks of four eggs; stir them well together till it becomes thick, and then pour it into cups.

Take half a pound of double refined sugar, the juice of two lemons, the rind of one pared very thin, the inner rind of one boiled tender and rubbed through a sieve, and a pint of white wine; boil them for some time, then take out the peel and a little of the liquor; strain them into the dish, stir them well together and set them to cool.

Blanch and beat fine some almonds, with a little white wine and some sugar, (a pound of sugar to a pound of almonds,) grated bread, nutmeg, cream, and the juice of spinach, to colour the almonds. Bake it in a gentle oven, and when done, thicken with candied orange peel or citron.

Pull the almonds from the tree before they shell, scrape off the down, and put them into a pan with cold spring water; then put them into a skillet with more spring water; set it on a slow fire, and let it remain till it simmers. Change the water twice, and let them remain in the last till tender, then take them out and dry them well in a cloth. Make a syrup with double refined sugar, put them into it and let them simmer: do the same the next day, put them into a stone jar, and cover them very close, for if the least air comes to them they will turn black; the yellower they are before they are taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the lid, and bake them in a moderate oven.

Rub six oranges or lemons with salt, and put them into water, with a handful of salt, for two days. Put every day fresh water without salt, for a fortnight. Boil them tender, cut them into half quarters, cornerways, quite thin: boil six pippins, pared, cored, and quartered, in a pint of water till they break, then put the liquor to the oranges or lemons, with half the pulp of the pippins well broken, and a pound of sugar; boil them a quarter of an hour, then put them into a pot and squeeze in two spoonsful of the juice of either orange or lemon, according to the kind of tart; put puff paste, very thin, into shallow patty-pans. Take a brush, and rub them over with melted butter, sift double refined sugar over them, which will form a pretty iceing, and bake them.

Grate a little of the outside of a Seville orange, squeeze the juice into a dish, put the peel into water, and change it often for four days, then put into a saucepan of boiling water on the fire; change the water twice to take out the bitterness, and when tender, wipe and beat them fine in a mortar; boil their weight in double refined sugar into a syrup, and skim it, then put in the pulp and boil all together till clear; when cold put it into the tarts, and squeeze in the juice, and bake them in a quick oven. Conserve of orange makes good tarts.

Pare off the rinds from Seville oranges, then rub them with salt, let them lie twenty-four hours in water, boil them in four changes of water, make the first salt, drain and beat them to a pulp; bruise in the pieces of all that are pared, make it very sweet with loaf sugar, and boil it till thick; let it stand till cold, and then put it into the paste.

One pound of sweet almonds, 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of two lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps, they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.

Take 1 pound of almonds, 1 pound of sugar, and some orange flower water. Pound the almonds very fine, and sprinkle them with orange flower water; when they are perfectly smooth to the touch, put them in a small pan, with flour sifted through a silk sieve; put the pan on a slow fire, and dry the paste till it does not stick to the fingers; move it well from the bottom to prevent its burning; then take it off, and roll it into small round fillets, to make knots, rings, &c., and cut it into various shapes; make an iceing of different colours, dip one side of them in it, and set them on wire gratings to drain. They may be varied by strewing over them coloured pistachios, or coloured almonds, according to fancy.

Beat the yolks of 12 eggs for half an hour; then put in a pound and a half of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to strong froth, and whisk them well with the sugar and yolks, work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.

Put a pint of warm cream into a saucepan over the fire, and when it is warm, add to it 5 quarts of new milk. Then put in some rennet, stir it, and when it is turned, put the curd into a linen cloth or bag. Let the whey drain from it, but do not squeeze it too much. Put it into a mortar, and pound it as fine as butter. Add ½ a pound of sweet almonds blanched, ½ a pound of macaroons, or Naples biscuit. Then add nine well beaten yolks of eggs, a grated nutmeg, a little rose or orange water, and ½ a pound of fine sugar. Mix all well together.

Put 4 ounces of blanched sweet almonds into cold water, and beat them in a marble mortar or a wooden bowl, with some rose water. Put to it 4 ounces of sugar, and the yolks of four eggs beat fine. Work it till it becomes white and frothy, and then make a rich puff paste as follows: Take ½ a pound of flour, and a ¼ of a pound of butter; rub a little of the butter into the flour, mix it stiff with a little cold water, and then roll out the paste. Strew on a little flour and lay over it in thin bits 1-3d of the butter, throw a little more flour over the bottom, and do the like three different times. Put the paste into the tins, grate sugar over them, and bake them gently.

Slice a penny loaf as thin as possible, pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, ½ a pound of butter, and a grated nutmeg: mix them into the cream and bread with ½ a pound of currants well washed and dried, and a spoonful of white wine or brandy. Bake them in patty pans, on a raised crust.

Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, ½ a pound of butter, ½ a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy, or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.

Take half a quartern of dough, roll it out thin; spread equally over it 5 ounces each of coffee and sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.

Put into 1 quart of water an ounce of isinglass, and let it boil till it is reduced to a pint; then put in the whites of 4 eggs with 2 spoonsful of rice water, and sweeten it to taste. Run it through a jelly bag, and then put to it 2 ounces of sweet, and 1 ounce of bitter almonds. Scald them in the jelly, and then run them through a hair sieve. Put it into a china bowl, and the next day turn it out. Garnish with flowers or green leaves, and stick all over the top blanched almonds cut lengthways.

Skim off the fat, and strain a quart of strong calf’s foot jelly, add to the same the whites of 4 eggs well beaten, set it over the fire and stir it till it boils. Then pour it into a jelly bag, and run it through several times till it is clear. Beat an ounce each of sweet and bitter almonds to a paste with a spoonful of rose water strained through a cloth. Then mix it with the jelly, and add to it 3 spoonsful of very good cream. Set it again over the fire and stir it till it almost boils. Pour it into a bowl; then stir it often till almost cold; and then fill the moulds.

The first process is clarifying, which is done thus. Break the white of an egg into a preserving pan; put to it 4 quarts of water, and beat it with a whisk to a froth. Then put in 12 pounds of sugar, mix all together, and set it over the fire. When it boils put in a little cold water, and proceed as often as necessary, till the scum rises thick on the top. Then remove it from the fire, and when it is settled, take off the scum, and pass it through a straining bag. If the sugar should not appear very fine, boil it again before straining it.

After having completed the above first process, put what quantity is wanted over the fire, and boil it till it is smooth enough. This is known by dipping the skimmer into the sugar, and touching it between the forefinger and thumb; and immediately on opening them a small thread will be observed drawn between, which will crystallize and break, and remain in a drop on the thumb, which will be a sign of its gaining some degree of smoothness. Boil it again, and it will draw into a larger string; it is now called bloom sugar, and must be boiled longer than in the former process. To try its forwardness, dip again the skimmer shaking off the sugar into the pan; then blow with the mouth strongly through the holes, and if certain bladders go through, it has acquired the second degree: to prove if the liquid has arrived at the state called feathered sugar, re-dip the skimmer, and shake it over the pan, then give it a sudden flirt behind, and the sugar will fly off like feathers.

It now arrives to the state called crackled sugar, to obtain which the mass must be boiled longer than in the preceding degree; then dip a stick in it, and put it directly into a pan of cold water, draw off the sugar which hangs to the stick in the water, and if it turns hard and snaps, it has acquired the proper degree of crystallization, if otherwise, boil it again until it acquires that brittleness.

The last stage of refining this article is called caramel sugar, to obtain which it must be boiled longer than in any of the preceding methods; prove it by dipping a stick first in the sugar, and then into cold water, and the moment it touches the latter, it will, if matured, snap like glass. Be careful that the fire is not too fierce, as by flaming up the sides of the pan, it will burn, discolour, and spoil the sugar.

Put into a pan syrup enough of clarified sugar to fill the moulds; boil it until it comes to the state called small feather, skim it well, take the pan from the fire, and pour it into a small quantity of spirit of wine, sufficient to make it sparkle; let it rest till the skin, which is the candy, rises on the surface; take it off with a skimmer, and pour it directly into a mould; which keep in the stove at 90 degrees heat for eight days; then strain the candy by a hole, slanting the mould on a bason or pan, to receive the drainings; let it drain till it is perfectly dry, then loosen the paper by moistening it with warm water: warm it all round near the fire, and turn the candy by striking it hard on the table. Put it on a sieve in the stove, to finish drying it; but do not touch it while there, and keep up an equal heat, otherwise there will be only a mash instead of a candy. Spirit of wine will take off grease, and not affect the candy, as it soon evaporates.

When finished in the syrup, put a layer into a new sieve, and dip it suddenly into hot water to take off the syrup that hangs about it: put it into a napkin before the fire to drain, and then do more in the sieve. Have ready sifted double refined sugar, which shake over the fruit till covered quite white. Set it on the shallow end of the sieve in a warm oven, and turn it two or three times. It must not be cold till dry. Watch it carefully.

Take a quantity of clarified sugar in that state that on dipping the finger into the pan the sugar which adheres to it will break with a slight noise; this is called crack. When the sugar is near this, put in two or three drops of lemon juice, or a little vinegar to prevent its graining. When it has come to the crack, take it off instantly, and dip the pan into cold water, to prevent its burning; let it stand a little, and then pour it on a marble which must be previously rubbed with oil. Cut the sugar into small pieces, when it will be ready for use. One drop of citron will flavour a considerable quantity.

Provide leaden moulds, which must be of various shapes, and be oiled with oil of sweet almonds. Take a quantity of brown sugar syrup in the proportion to their size, in that state called a blow, which may be known by dipping the skimmer into the sugar, shaking it, and blowing through the holes, when parts of light may be seen: add a drop of any esteemed essence. If the bon-bons are preferred white, when the sugar has cooled a little, stir it round the pan till it grains, and shines on the surface; then pour it into a funnel and fill the little moulds, when it will take a proper form and harden: as soon as it is cold take it from the moulds; dry it two or three days, and put it upon paper. If the bon-bons are required to be coloured, add the colour just as the sugar is ready to be taken off the fire.

Put 1 ounce of race ginger grated fine, a pound of loaf sugar beat fine, into a preserving pan, with as much water as will dissolve the sugar. Stir them well together over a slow fire till the sugar begins to boil. Then stir in another pound of sugar, beat fine, and keep stirring it till it grows thick. Then take it off the fire, and drop it in cakes upon earthen dishes. Set them in a warm place to dry, when they will become hard and brittle, and look white.

Boil it in water until the juice is extracted: then boil a sufficient quantity of sugar to a great height, and add the juice to it. Stir it with a spoon against the sides of the sugar pan, till it begins to grow thick, then pour it out into a paper case that is dusted with fine sugar, and cut it into squares; dry the horehound, and put it into the sugar finely powdered and sifted.

Sugar crystallized by the saturated syrup being left in a very warm place, from 90 to 100 degrees Fahrenheit, and the shooting promoted by placing sticks, or a net of threads at some distances from each other in the liquor: it is also deposited from compound syrup, and does not retain any of the foreign substances with which it is loaded.

Break the same into a copper pan, which will hold 1-3d more, put half a pint of water to each pound of sugar, mix one white of egg to every 6 pounds; when it rises in boiling, throw in a little cold water, which must be kept ready in case it should boil over; skim it the fourth time of rising; continue to throw in a little cold water each time till the scum ceases to rise, and strain it through a sieve, cloth, or flannel bag. Save the scum, which, when a certain quantity is taken off, may be clarified. The latter skimming will do to add to fermented wines.

Put 50 pounds of coarse brown sugar into a pan, which will contain 1-3d more, pour in 20 pints of water, well mixed with 5 whites of eggs; pound 5 pounds of small charcoal, mix it in the pan while on the fire, and boil it till it looks as black as ink. If it rises too fast, add cold water, strain it through a bag, and though at first it will be black, continue to strain it until it becomes quite clear; which may be seen by putting the syrup in a glass. Put it back until it comes out as fine as clarified loaf sugar.

To 5 pounds of coarse brown sugar, add 1 pound of flour, and there will be obtained 6 pounds of sugar worth 10 per cent. more in colour and quality.

Soak the peels in cold water, which change frequently till they lose their bitterness; then put them into syrup till they become soft and transparent. Then they are to be taken out and drained.

This is made by boiling lemon peel with sugar, and then exposing to the air until the sugar crystallizes.

Red.—Boil an ounce of cochineal in half a pint of water for 5 minutes, add an ounce of cream of tartar, half an ounce of pounded alum, and boil them on a slow fire 10 minutes; if it shows the colour clear on white paper, it is sufficient. Add two ounces of sugar, and bottle it for use.

Blue.—Put a little warm water in a plate, and rub an indigo-stone in it till the colour has come to the tint required.

Yellow.—Rub with some water a little gamboge on a plate, or infuse the heart of a yellow lily flower, with milk-warm water.

Green.—Boil the leaves of spinach about a minute in a little water, and, when strained, bottle the liquor for use. In colouring refined sugars, taste and fancy must guide.

Steep gum-tragacanth in rose-water, and with double refined sugar make it into a paste, and colour and mould it to fancy.

Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, and sweeten it to taste. Squeeze in the juice of a lemon, and add a glass of Madeira wine, or French brandy. Mill it to a froth with a chocolate mill, take off the froth as it rises, and lay it in a hair sieve. Fill one half of the glass with red wine, then lay the froth as high as possible, but take care that it is well drained in the sieve, otherwise it will mix with the wine, and the syllabub be spoiled.

To a quart of rich cream put a quart of white wine, the juice of two lemons, with the rind of one grated, and sweeten it to taste. Whip it up well and take off the froth as it rises. Put it upon a hair sieve, and let it stand in a cool place till the next day. Then half fill the glasses with the scum, and heap up the froth as high as possible. The bottom will look clear, and it will keep several days.

Pare and take out the cores of five large baking apples, and fill the holes with orange or quince marmalade. Then take some good hot paste, roll the apples in it, and make the crust of an equal thickness; put them in a tin dripping pan, bake them in a moderate oven, and when taken out, make iceing for them; let the same be a quarter of an inch thick, and set them a good distance from the fire until they become hardened, but be cautious that they are not browned.

Mix six eggs well beat up, with fourteen pounds of loaf sugar, and three pounds of coarse sugar. Put them into three quarts of water, boil it twice, skim it well, and add a quarter of a pint of orange-flower water: strain it through a jelly-bag, and put it into bottles for use. A spoonful or two of this syrup put into a draught of either cold or warm water, makes it drink exceedingly pleasant.

Take double refined sugar, pound and sift it through a hair sieve, not too fine; then sift it through a silk sieve, to take out all the fine dust, which would destroy the beauty of the drop. Put the sugar into a clean pan, and moisten it with any aromatic; if rose-water, pour it in slowly, stirring it with a paddle, which the sugar will fall from, as soon as it is moist enough, without sticking. Colour it with a small quantity of liquid carmine, or any other colour, ground fine. Take a small pan with a lip, fill it three parts with paste, place it on a small stove, the half hole being of the size of the pan, and stir the sugar with a little ivory or bone handle, until it becomes liquid. When it almost boils, take it from the fire and continue to stir it: if it be too moist, take a little of the powdered sugar, and add a spoonful to the paste, and stir it till it is of such a consistence as to run without too much extension. Have a tin plate, very clean and smooth; take the little pan in the left hand, and hold in the right a bit of iron, copper, or silver wire, four inches long, to take off the drop from the lip of the pan, and let it fall regularly on the tin plate; two hours afterwards, take off the drops with the blade of a knife.

Scrape the chocolate to powder, and put an ounce to each pound of sugar; moisten the paste with clear water, work it as above, only take care to use all the paste prepared, as, if it be put on the fire a second time, it greases, and the drop is not of the proper thickness.

These are made as the sugar drops, only using orange-flower water, or, instead of it, use the essence of naroli, which is the essential oil of that flower.

An ounce of coffee to a pound of sugar will form a strong decoction: when cleared, use it to moisten the sugar, and then make the drops as above.

The only requisites to make these are, extreme cleanliness, the finest sugar, and a few drops of the essence of peppermint.

These are made as the cinnamon drops, the cloves being pounded, or the essence used. Good cloves should be black, heavy, of a pungent smell, hot to the taste, and full of oil.

Pound and sift through a silk sieve the required quantity of ginger, according to the strength wanted, and add it to the sugar with clear water. China ginger is the best, being aromatic as well as hot and sharp tasted.

Take of extract of liquorice,
double refined sugar, each 10 oz.
tragacanth, powdered, 3 oz.

Powder them thoroughly, and make them into lozenges with rose-water.

These are agreeable pectorals, and may be used at pleasure in tickling coughs. The above receipt is the easiest and best mode of making these lozenges. Refined extract of liquorice should be used: and it is easily powdered in the cold, after it has been laid for some days in a dry and rather warm place.

The liquorice root is to be boiled in eight times its weight of water, to one half; the liquor is then to be expressed, and, after the fæces have subsided, to be filtered; it is then to be evaporated, with a heat between 200° and 212°, until it becomes thickish; and, lastly, it is to be evaporated with a heat less than 200°, and frequently stirred, until it acquire a consistence proper for forming pills. This is made into little pastilles, or flat cakes, often bearing the impression of the places where they are made; and a bit now and then put into the mouth, takes off the tickling of a cough. It should be sucked to make it pleasant, as much of the juice taken at a time is unpleasant.

Take up the roots in July; clean them perfectly as soon as out of the earth, then hang them up in the air, till nearly dry; after this cut them into thin slices, and boil them in water till the decoction is extremely strong; then press it hard out to obtain all the juice from the roots. This decoction is left to settle a little, and when it has deposited its coarser parts, pour it off into vessels, evaporate it over a fire, strong first, but mild afterwards, till it becomes of a thick consistence; then let the fire go out, and when the extract is cool, take out large parcels of it at a time, and work them well with the hands, forming them into cylindric masses, which cut into such lengths as required, roll them over half-dried bay-leaves, which adhere to the surfaces, and leave them exposed to the sun, till perfectly dried. Great nicety is to be observed at the end of the evaporation, to get the extract to a proper consistence without letting it burn.

That description of article which is vended in thin, rounded, and glazed pieces, about the thickness of a crow’s quill, is entirely prepared in this country. The whole process consists in evaporating the liquorice-ball anew, and purifying it by rest, with the help of isinglass, &c.

Cut the clearest Seville oranges into two, take out all the juice and pulp into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar, and add to it the juice and pulp; put them next into a preserving pan with double their weight in loaf sugar, and set it over a slow fire. Boil it rather more than half an hour, put it into pots: cover it with brandy paper, and tie it close down.

Cut very pale Seville oranges into quarters; take out the pulp, put it into a basin, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night, then boil them in a good quantity of spring water until they are tender: cut them in very thin slices, and put them into the pulp. To every pound of marmalade put one pound and a half of double refined beaten sugar; boil them together gently for 20 minutes; if they are not transparent, boil them a few minutes longer. Stir it gently all the time, and take care not to break the slices. When it is cold, put it into jelly and sweetmeat glasses tied down tight.

Mash the barberries in a little water, on a warm stove; pass them through a hair sieve with a paddle; weigh the pulp and put it back on the fire; reduce it to one half, clarify a pound of sugar and boil it well; put in the pulp and boil it together for a few minutes.

Take quinces that are quite ripe, pare and cut them in quarters, take out the cores, put them in a stew-pan with spring water, nearly enough to cover them, keep them closely covered, and let them stew gently till they are quite soft and red, then mash and rub them through a hair sieve. Put them in a pan over a gentle fire, with as much thick clarified sugar as the weight of the quinces; boil them an hour and stir the whole time with a wooden spoon to prevent its sticking; put it into pots, and when cold tie them down.

Take of the juice of Seville oranges, 2 pints,
yellow honey, 2 lbs.

Boil to a proper consistence.

Boil half a pound of hartshorn in three quarts of water, over a gentle fire, till it becomes a jelly; when a little hangs on a spoon it is done enough. Strain it hot, put it into a well-tinned saucepan, and add to it half a pint of Rhenish wine, and a quarter of a pound of loaf sugar. Beat the whites of four eggs or more to a froth, stir it sufficiently for the whites to mix well with the jelly, and pour it in as if cooling it. Boil it two or three minutes, then put in the juice of four lemons, and let it boil two minutes longer. When it is finely curdled and of a pure white, pour it into a swan-skin jelly bag over a China basin, and pour it back again until it becomes as clear as rock water; set a very clean China basin under, fill the glasses, put some thin lemon rind into the basin, and when the jelly is all run out of the bag, with a clean spoon fill the rest of the glasses, and they will look of a fine amber colour. Put in lemon and sugar agreeable to the palate.

Mix the whites of eight eggs, a quart of thick cream, and half a pint of sack, sweeten them to taste with double refined sugar. It may be perfumed with a little musk or ambergris tied in a rag and steeped in a little cream. Whip it up with a whisk, and some lemon-peel tied in the middle of the whisk. Then lay the froth with a spoon on the glasses, or basins.

Beat half a pound of pistachio nut kernels in a mortar with a spoonful of brandy. Put them into a pan with a pint of good cream and the yolks of two eggs beaten fine. Stir it gently over the fire till it grows thick, and then put it into a China soup plate. When it is cold stick it over with small pieces of the nuts, and send it to table.

To a pound of any preserved fruit add a quart of good cream, squeeze the juice of two lemons into it and some sugar to taste. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawberry, or any red fruit, add a little cochineal to heighten the colour: have the freezing pot nice and clean; put the cream into it and cover it; then put it into the tub with ice beat small, and some salt; turn the freezing pot quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on till it is frozen. The more the cream is worked to the side with the spoon, the smoother and better flavoured it will be. After it is well frozen, take it out and put it into ice shapes with salt and ice: then carefully wash the shapes for fear of any salt adhering to them; dip them in lukewarm water and send them to table.

Bruise two pottles of strawberries in a basin with half a pint of good cream, a little currant jelly, and some cold clarified sugar; rub this well through the tammy, and put it in an ice pot well covered; then set it in a tub of broken ice with plenty of salt; when it grows thick about the sides, stir it with a spoon, and cover it close again till it is perfectly frozen through; cover it well with ice and salt both under and over, and when it is frozen change it into a mould and cover well with ice. Sweeten a little plain cream with sugar and orange flower water, and treat it the same; likewise any other fruit, without cream, may be mixed as above. This is called water ice.

Take the juice of red currants, 1 lb.
sugar, 6 oz.

Boil down.

Take the juice of red currants, and
white sugar, equal quantities.

Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly.

Put to ten quarts of ripe dry black currants, one quart of water; put them in a large stew-pot, tie paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice a pound and a half of loaf sugar broken into small pieces. Stir it till the sugar is melted; when it boils skim it quite clean. Boil it pretty quick over a clear fire, till it jellies, which is known by dipping a skimmer into the jelly and holding it in the air; when it hangs to the spoon in a drop, it is done. If the jelly is boiled too long it will lose its flavour and shrink very much. Pour it into pots, cover them with brandy papers, and keep them in a dry place. Red and white jellies are made in the same way.

Take of apple juice strained, 4 lbs.
sugar, one pound.

Boil to a jelly.

Take of the juice of strawberries, 4 lbs.
sugar, 2 lbs.

Boil down.

Dissolve sugar in about half its weight of water, and boil; it will be nearly solid when cold; to this syrup add an equal weight of gooseberry juice, and give it a boil, but not long, for otherwise it will not fix.

Rub a quart of raspberries through a hair sieve, and take out the seeds and mix it well with cream; sweeten it with sugar to your taste, then put it into a stone jug, and raise a froth with a chocolate mill. As the froth rises, take it off with a spoon, and lay it upon a hair sieve. When there is as much froth as wanted, put what cream remains in a deep China dish, and pour the frothed cream upon it, as high as it will lie on.

Mash a quantity of fine ripe dry raspberries, strew on them their own weight of loaf sugar, and half their weight of white currant juice. Boil them half an hour over a clear slow fire, skim them well, and put them into pots or glasses; tie them down with brandy papers, and keep them dry. Strew on the sugar as quick as possible after the berries are gathered, and in order to preserve their flavour, they must not stand long before boiling them.

Bruise very fine some scarlet strawberries, gathered when quite ripe, and put to them a little juice of red currants. Beat and sift their weight in sugar, strew it over them, and put them into a preserving pan. Set them over a clear slow fire, skim them, then boil them 20 minutes, and put them into glasses.

Mash a quart of raspberries, strain one half and put the juice to the other half; boil them a quarter of an hour, put to them a pint of red currant juice, and let them boil all together, till the raspberries are done enough. Then put a pound and a half of double refined sugar into a clean pan, with as much water as will dissolve it; boil it to a sugar again; then put in the raspberries and juice, scald and pour them into glasses. Put them into a stove to dry, and turn them when necessary.

Boil the fruit in a sufficient quantity of water to cover it; strain the pulp through a very coarse hair sieve; to each pound add four ounces of sugar. Boil till it begins to candy on the sides, then pour it into tin moulds. Other kinds of plums may be treated in the same way, as also cherries, and several kinds of fruit.

Put two ounces of the powder of chestnuts into a skillet, then add two yolks of new laid eggs, and dilute the whole with a little cream, or even a little water; when this is done, and the ingredients well mixed, leaving no lumps, add a bit of the best fresh butter, about the size of an egg, and an equal quantity of powdered sugar; then put the skillet on the fire, and keep stirring the contents; when the cream is fixed and thick enough to adhere to the spoon, let it bubble up once or twice, and take it from the fire; then add a third white of an egg to those you have already set aside, and whip them to the consistency of snow: then amalgamate the whipped whites of eggs and the cream, stirring them with a light and equal hand, pour the contents into a deep dish, sift over with double refined sugar, and place the dish on a stove, with a fire over it as well as under, and in a quarter of an hour the cream will rise like an omelette souffle; as soon as it rises about four inches it is fit to serve up.

Blanch and pound three quarters of a pound of sweet, and a quarter of a pound of bitter almonds; pound them in a mortar, and wet them sufficiently with orange flower water, that they may not oil. When they are pounded fine, add three quarters of a pound of fine powdered sugar to them, and mix the whole in a stiff paste, which put into pots for use. It will keep six months; when wanted to be used, take a piece about the size of an egg, and mix it with half a pint of water, and squeeze it through a napkin.

Take of decoction of marshmallow roots, 4 oz.
water, 1 gallon.

Boil 4 pints and strain: then add gum arabic, half a pound, refined sugar, 2 lbs. Evaporate to an extract, then take it from the fire, stir it quickly with the whites of twelve eggs, previously beaten to a froth: then add, while stirring, half an oz. of orange-flower water.

Take of very white gum arabic, and white sugar, each 2¼ lbs. with a sufficient quantity of boiling water. Dissolve, strain, and evaporate without boiling, to the consistence of honey: beat up the whites of six eggs with four drachms of orange-flower water, which mix gradually with the paste, and evaporate over a slow fire, stirring it continually till it will not stick to the fingers, it should be very light, spongy, and extremely white.

Take of raisins stoned, 1 lb.
currants picked,
jujubes, opened, each 4 oz.
water, a sufficient quantity.

Boil; strain with expression, add sugar, 2½ lbs. gum arabic, 2½ lbs. previously made into a mucilage with some water, and strain; evaporate gently, pour into moulds, finish by drying in a stove and then divide it.

Put damsons, before they are too ripe, into wide-mouthed bottles, and cork them down tight; then put them into a moderately heated oven, and about three hours will do them; observe that the oven is not too hot, otherwise it will make the fruit fly. All kinds of fruits that are bottled may be done in the same way, and they will keep two years; after they are done, they must be put away with the mouth downward, in a cool place, to keep them from fermenting.

Set an equal quantity of barberries and sugar in a kettle of boiling water, till the sugar is melted and the barberries quite soft; let them remain all night. Put them next day into a preserving pan, and boil them fifteen minutes, then put them into jars, tie them close, and set them by for use.

Take close bunches, whether white or red, not too ripe, and lay them in a jar. Put to them a quarter of a pound of sugar candy, and fill the jar with common brandy. Tie them up close with a bladder, and set them in a dry place.

Having stoned the desired quantity of morello cherries, put a pound and a quarter of fine sugar to every pound; beat and sift it over the cherries, and let them stand all night. Take them out of their sugar, and to every pound of sugar, put two spoonsful of water. Boil and skim it well, and then put in the cherries; boil the sugar over them, and next morning strain them, and to every pound of syrup put half a pound more sugar; boil it till it is a little thicker, then put in the cherries and let them boil gently. The next day strain them, put them in a stove and turn them every day till they are dry.

The best kind is clarified by merely melting it in a water bath, and taking off the scum; the middling kind by dissolving it in water, adding the white of an egg to each pint of the solution; and boiling it down to its original consistence, skimming it from time to time. The inferior kind requires solution in water, boiling the solution with one pound of charcoal, to 25 pounds of honey, adding, when an excess of acid is apprehended, a small quantity of chalk or oyster-shell powder; next by straining it several times through flannel, and reducing the solution to its original consistence by evaporation.

Free them from their cups, stamina, and pistils, put four ounces into one pound of sugar boiled to a candy height, and poured on a slab, so as to be formed into cakes.

Gather plums, apricots, cherries, peaches, and other juicy fruits, before they are perfectly ripe, and soak them for some hours in hard, or alum water, to make them firm; as the moisture of the fruit weakens the spirit, it ought to be strong, therefore, add five ounces of sugar to each quart of spirit.

Cut a hole at the stem end of the oranges, the size of sixpence, take out all the pulp, put the oranges into cold water for two days, changing it twice a day; boil them rather more than an hour, but do not cover them, as it will spoil the colour; have ready a good syrup, into which put the oranges, and boil them till they look clear; then take out the seeds, skins, &c. from the pulp first taken out of the oranges, and add to it one of the whole oranges, previously boiled, with an equal weight of sugar to it and the pulp; boil this together till it looks clear, over a slow fire, and when cold fill the oranges with this marmalade, and put on the tops; cover them with syrup, and put brandy paper on the top of the jar. It is better to take out the inside at first, to preserve the fine flavour of the juice and pulp, which would be injured by boiling in the water.

Take large cucumbers, green, and free from seed, put them in a jar of strong salt and water, with vine leaves on the top, set them by the fire side till they are yellow; then wash and set them over a slow fire in alum and water, covered with vine leaves; let them boil till they become green; take them off, and let them stand in the liquor till cold: then quarter them, and take out the seed and pulp; put them in cold spring water, changing it twice a day for three days. Have ready a syrup made thus: to one pound of loaf sugar, half an ounce of ginger bruised, with as much water as will wet it; when it is quite free from scum, put in, when boiling, the rind of a lemon and juice; when quite cold, pour the syrup on the melons. If the syrup is too thin, after standing two or three days, boil it again, and add a little more sugar. A spoonful of rum, gives it the West-Indian flavour. Girkins may be done the same way. One ounce of alum, when pounded, is sufficient for a dozen melons of a middling size.

Take an equal weight of fruit and double refined sugar, lay the former in a large dish, and sprinkle half the sugar in fine powder; give a gentle shake to the dish, that the sugar may touch the under side of the fruit. Next day make a thin syrup with the remainder of the sugar; and allow one pint of red currant juice, to every three pounds of strawberries; in this simmer them until sufficiently jellied. Choose the largest scarlets, not dead ripe.

Infuse young apricots before their stones become hard, into a pan of cold spring water, with plenty of vine leaves; set them over a slow fire until they are quite yellow, then take them out and rub them with a flannel and salt to take off the lint; put them into the pan to the same water and leaves, cover them close at a distance from the fire, until they are a fine light green, then pick out all the bad ones. Boil the best gently two or three times in a thin syrup, and let them be quite cold each time before you boil them. When they look plump and clear, make a syrup of double refined sugar, but not too thick; give your apricots a gentle boil in it, and then put them into the pots or glasses, dip a paper in brandy, lay it over them, tie them close, and keep them in a dry place.

The stalks are to be boiled for a quarter of an hour in water, to take away their bitterness, and some of the strong scent; they are then to be put into syrup, boiled to a full candied height, and kept on the fire, until they appear quite dry, and then taken out and drained.

Is prepared nearly in the same manner as candied angelica, but the roots are only slit, and washed three or four times in cold water, before they are put into the syrup.

Put an ounce of roche alum beat very fine, into a large pan of boiling hard water; place a few gooseberries at the bottom of a hair sieve, and hold them in the water till they turn white. Then take out the sieve, and spread the gooseberries between two cloths; put more into the sieve, and repeat it till they are all done: Put the water into a glazed pot until the next day, then put the gooseberries into wide-mouthed bottles; pick out all the cracked and broken ones, pour the water clear out of the pot, and fill the bottles with it, cork them loosely, and let them stand a fortnight. If they rise to the corks, draw them out and let them stand two or three days uncorked, then cork them close again.

Make a brine of salt and water, with a quarter of a pound of salt to a quart of water. Soak the walnuts in this for a week, and if you wish to have them ready the sooner, run a larding pin through them, in half a dozen places, which will make them much softer and better flavoured. Put them into a stew-pan with the brine, and give them a gentle simmer. Lay them on a sieve to drain, then put them on a fish plate in the open air, a couple of days, or till they turn black. Put them into unglazed or stone jars, about three parts full, and fill up the jars with the following pickle;[13] and when they have been done about a week, open them and fill them up again, and so on continually, or else they will be spoiled.

Put a sufficient quantity into salt and water for nine days, observing to change the water every day; next put them into jars and pour fresh boiling salt and water over them, cover them close up till they are cold, then make a second decoction of salt and water, and pour it on boiling. When it is cold drain the onions on a hair sieve, and put them into wide-mouthed bottles; fill them up with distilled vinegar; put into every bottle a slice or two of ginger, a blade of mace, and a tea-spoonful of sweet oil, which will keep the onions white. Cork them well up, and keep them in a dry place.

Take a large strong wooden vessel, or cask, resembling a salt-beef cask, and capable of containing as much as is sufficient for the winter’s consumption of a family. Gradually break down or chop the cabbages (deprived of outside green leaves,) into very small pieces; begin with one or two cabbages at the bottom of the cask, and add others at intervals, pressing them by means of a wooden spade, against the side of the cask, until it is full. Then place a heavy weight upon the top of it, and allow it to stand near to a warm place, for four or five days. By this time it will have undergone fermentation, and be ready for use. Whilst the cabbages are passing through the process of fermentation, a very disagreeable fetid, acid smell is exhaled from them; now remove the cask to a cool situation, and keep it always covered up. Strew aniseeds among the layers of the cabbage during its preparation, which communicates a peculiar flavour to the Saur Kraut at an after period.

In boiling it for the table, two hours is the period for it to be on the fire. It forms an excellent nutritious and antiscorbutic food for winter use.

This consists of all kinds of pickles mixed and put into one large jar—girkins, sliced cucumbers, button onions, cauliflowers, broken in pieces. Salt them, or put them in a large hair sieve in the sun to dry for three days, then scald them in vinegar for a few minutes; when cold put them together. Cut a large white cabbage in quarters, with the outside leaves taken off and cut fine, salt it, and put it in the sun to dry for three or four days; then scald it in vinegar, the same as cauliflower, carrots, three parts boiled in vinegar and a little bay salt; French beans, rock-samphire, reddish pods, and nastertiums, all go through the same process as girkins, capsicums, &c. To one gallon of vinegar put four ounces of ginger bruised, two ounces of whole white pepper, two ounces of allspice, half an ounce of chillies bruised, four ounces of turmeric, one pound of the best mustard, half a pound of shalots, one ounce of garlic and half a pound of bay salt. The vinegar, spice, and other ingredients, except the mustard, must boil half an hour; then strain it into a pan, put the mustard into a large basin, with a little vinegar; mix it quite fine and free from lumps, then add more; when well mixed put it to the vinegar just strained off, and when quite cold put the pickles into a large pan, and the liquor over them; stir them repeatedly so as to mix them all; finally, put them into a jar, and tie them over first with a bladder, and afterwards with leather. The capsicums want no preparation.

Put what quantity is wanted into a clean pan, throw over it two or three handsful of salt, and cover it with spring water for twenty-four hours; next put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar. Close the pan tight, set it over a slow fire, and let it stand till the samphire is green and crisp; then take it off instantly, for should it remain till it is soft, it will be totally spoiled. Put it into the pickling pot and cover it close; when it is quite cold tie it down with a bladder and leather, and set it by for use. Samphire may be preserved all the year by keeping it in a very strong brine of salt and water, and just before using it, put it for a few minutes into some of the best vinegar.

Put the smallest that can be got into spring water, and rub them with a piece of new flannel dipped in salt. Throw them into cold water as they are cleaned, which will make them keep their colour; next put them into a saucepan with a handful of salt upon them. Cover them close and set them over the fire four or five minutes, or till the heat draws the liquor from them; next lay them betwixt two dry cloths till they are cold; put them into glass bottles and fill them up with distilled vinegar, with a blade of mace, and a teaspoonful of sweet oil in every bottle; cork them up close and set them in a dry cool place; as a substitute for distilled vinegar, use white wine vinegar, or ale. Allegon will do, but it must be boiled with a little mace, salt, and a few slices of ginger, and it must be quite cold before it is poured upon the mushrooms.

Bruise a quantity of well-grown flaps of mushrooms with the hands, and then strew a fair proportion of salt over them; let them stand all night, and the next day put them into stew-pans; set them in a quick oven for twelve hours, and strain them through a hair sieve. To every gallon of liquor put of cloves, Jamaica black pepper, and ginger, one ounce each, and half a pound of common salt; set it on a slow fire, and let it boil till half the liquor is wasted; then put it into a clean pot, and when cold bottle it for use.

Let them be as free from spots as possible; take the smallest that can be got, put them into strong salt and water for nine days, till they become yellow; stir them at least twice a day; should they become perfectly yellow, pour the water off and cover them with plenty of vine leaves. Set the water over the fire, and when it boils, pour it over them, and set them upon the earth to keep warm. When the water is almost cold make it boil again, and pour it upon them; proceed thus till they are of a fine green, which they will be in four or five times; keep them well covered with vine leaves, with a cloth and dish over the top to keep in the steam, which will help to green them.

When they are greened put them in a hair sieve to drain, and then to every two quarts of white wine vinegar put half an ounce of mace, ten or twelve cloves, an ounce of ginger cut into slices, an ounce of black pepper, and a handful of salt. Boil them all together for five minutes; pour it hot on the pickles, and tie them down for use. They may also be pickled with ale, ale vinegar, or distilled vinegar, and adding three or four cloves of garlic and shalots.

To a peck of sprats put two pounds of salt, three ounces of bay-salt, one pound of salt-petre, two ounces of prunella, and a few grains of cochineal; pound all in a mortar, put into a stone pan first a layer of sprats, and then one of the compound, and so on alternately to the top. Press them down hard; cover them close for six months, and they will be fit for use, and will really produce a most excellent flavoured sauce.

Boil the fish gently till done, and then take it up, strain the liquor, add bay leaves, pepper corns, and salt; give these a boil, and when cold add the best vinegar to them; then put the whole sufficiently over the fish to cover it, and let it remain a month at least.

Fish may be preserved in a dry state, and perfectly fresh, by means of sugar alone, and even with a very small quantity of it.

Fresh fish may be kept in that state for some days, so as to be as good when boiled as if just caught. If dried, and kept free from mouldiness, there seems no limit to their preservation; and they are much better in this way than when salted. The sugar gives no disagreeable taste.

This process is particularly valuable in making what is called kippered salmon; and the fish preserved in this manner are far superior in quality and flavour to those which are salted or smoked. If desired, as much salt may be used as to give the taste that may be required; but this substance does not conduce to their preservation.

In the preparation, it is barely necessary to open the fish, and to apply the sugar to the muscular parts, placing it in a horizontal position for two or three days, that this substance may penetrate. After this it may be dried; and it is only further necessary to wipe and ventilate it occasionally, to prevent mouldiness.

A table spoonful of brown sugar is sufficient in this manner for a salmon of five or six pounds weight; and if salt is desired, a tea spoonful or more may be added. Saltpetre may be used instead, in the same proportion, if it is desired to make the kipper hard.

For three hams pound and mix together half a peck of salt, half an ounce of salt prunella, three ounces of salt-petre, and four pounds of coarse salt; rub the hams well with this, and lay what is to spare over them, let them lie three days, then hang them up. Take the pickle in which the hams were, put water enough to cover the hams, with more common salt, till it will bear an egg, then boil and skim it well, put it in the salting tub, and the next morning put it in the hams; keep them down the same as pickled pork; in a fortnight take them out of the liquor, rub them well with brine, and hang them up to dry.

Lay the meat on a table or in a tub with a double bottom, that the brine may drain off as fast as it forms, rub the salt well in, and be careful to apply it to every niche; afterwards put it into either of the above utensils; when it must be frequently turned, after the brine has ceased running, it must be quite buried in salt, and kept closely packed. Meat which has had the bones taken out is the best for salting. In some places the salted meat is pressed by heavy weights, or a screw, to extract the moisture sooner.

A good brine is made of bay salt and water, thoroughly saturated, so that some of the salt remains undissolved; into this brine the substances to be preserved are plunged, and kept covered with it. Among vegetables, French beans, artichokes, olives, and the different sorts of samphire, may be thus preserved, and among animals, herrings.

Mix brown sugar, bay salt, common salt, each two pounds, saltpetre eight ounces, water two gallons; this pickle gives meats a fine red colour, while the sugar renders them mild and of excellent flavour.—Large quantities are to be managed by the above proportions.

Fruit of every description, says Mr. Carnell, in his excellent treatise on wine making, should be gathered in fine weather; those of the berry kind often appear ripe to the eye before they really are so, therefore it is requisite to taste them several times in order to ascertain that they are arrived at the crisis of maturity. If the fruit be not ripe, the wine will be harsh and hard, and unpleasant to the palate, and more so to the stomach; it will also take more spirit and saccharine, and take a longer time to be fit for the table. If the fruit be too ripe, the wine from it will be faint, low, and vapid; it will not be strong and generous; it will also require more trouble, additional spirit, and expense.

Detach the unripe and bad berries: the result when the wine is drank, will be greatly superior in richness. Pick the stalks from grapes, currants, and gooseberries, previously to their being placed in the vat.

The quantity of fruit for making a vintage of domestic wine, is not so large but it may be bruised in a tub, and from thence removed into the vat, or if the quantity be very small, it may be bruised in the vat. While the fruit is picking by one person, another may bruise it, and as it is bruised remove it into the vat. When Malaga or Smyrna raisins are used, they are to be put into the vat with the water, to soak, and the following day taken out and bruised, then returned into the vat again.

The first thing to be done is to place the guard against the tap-hole, to prevent the husks escaping at the time the must or extract is drawn off. When all the fruit is in the vat the water should be added, and the contents stirred with the vat-staff, and left to macerate until the next day, when sugar, tartar, &c. diluted with some of the liquor, is to be put into the vat, and the whole again stirred up. The place where the vat is situated should have a free circulation of air, and a temperature of not less than 58 degrees. If the vinous fermentation do not take place, in a reasonable time, the contents must be often stirred, and the place made warmer.

The time of a vinous fermentation commencing is always uncertain; it depends much on the quality and quantity of the contents of the vat, on its local situation, on the season or weather, and most particularly on the greenness or ripeness of the fruit. To produce a medium vinous fermentation, the vats and contents ought to be placed in a temperature from 60 to 70 degrees. And if this is found not to produce fermentation in a short time, the temperature of the place must be made warmer, and the vat often stirred with the vat-staff.

The commencement of the vinous fermentation may be known by plunging the thermometer into the middle of the vat, for a minute, and when taken out, if a fermentation has commenced, the temperature of the contents will be higher than at the place where the vats are situated. When the vinous fermentation begins, it is very conspicuous, and may be known by its taste, smell, appearance, and effects. The contents will first gently rise, and swell with a slight movement and a little hissing. A considerable motion will take place, and the contents will increase in heat and bulk, while a quantity of air escapes.

It is impossible to lay down an exact time for a vinous fermentation; but for eighteen gallons, two or three days are generally sufficient for white wines; and red wines require a day or two more.

When the vinous fermentation is about half over, the flavouring ingredients are to be put into the vat and well stirred into the contents. If almonds form a component part, they are first to be beaten to a paste and mixed with a pint or two of the must. Nutmegs, cinnamon, ginger, seeds, &c. should, before they are put into the vat, be reduced to powder, and mixed with some of the must.

When the must in the vat gives, by tasting, a strong vinous pungency, that is the period to stop the remaining slight fermentation, by drawing off the must, in order to have strong and generous wine.

A cock, or spicket and faucet, is to be put into the tap-hole of the vat, and the must drawn off and put into open vessels, there to remain till the pressing is finished.

As soon as all the must is drawn off from the vat, the husks are to be put into hair-bags, and the mouth of each bag is to be well fastened, then put into the press, and the whole pressed without delay. The must that is pressed out is to be mixed with the must that was drawn off from the vat. Many ways may be contrived for pressing a small vintage, for those persons who cannot afford to purchase a proper wine-press; but several wines do not require pressing; and may be strained through a sweet, clean, canvas bag, made with a pointed end downwards.

Each cask is to be filled, within about an inch of the bung-hole, which should be covered over lightly with a flat piece of wood. The must now is perfectly cool and calm, and will remain in this state until the spirituous fermentation commences.

The spirituous fermentation is essentially necessary to the clarification, goodness, and perfection of the wine. If the vinous fermentation has been well conducted, and the wine cellar be not too cold, a spirituous fermentation will commence in a few days, and abate in six or twelve days, the time depending on circumstances, and on the quality and quantity of the wine. The brandy or spirit assigned should at this time be put to the wine by pouring it in gently without disturbing the wine. The cask now, if not full, must be filled up and bunged with a wooden bung covered with a piece of new canvass larger than the bung. In about a month after the spirit has been added, the cask will again want filling up; this should be done with the overplus of the vintage, if not with some other good wine, and the cask re-bunged very tight. The cask should be pegged once a month or oftener to see if the wine be clear and not thick, and as soon as it is fine and bright, it must be racked off its lees.

This is an operation highly requisite to the keeping wine good; to its purification, strength, colour, brilliancy, richness, and flavour, and is performed by drawing off the wine and leaving the lees in the cask. A siphon should be used but if not, the cask should be tapped two or three days previously. It may be racked off into another cask, or into a vat or tub, and returned into the same cask again, after it has been well cleaned; and, if requisite, the cask may be slightly fumigated, immediately before the wine is returned into it. If the wine, on being tasted, is found weak, a little spirit is to be given to it, the cask filled up and bunged tight.

The racking off ought to be performed in temperate weather, and as soon as the wines appear clear, a second racking will make them perfectly brilliant, and if so they will want no fining.

Many wines require fining before they are racked, and the operation of fining is not always necessary. Most wines, well made, do not want fining; this may be ascertained by drawing a little into a glass, from a peg-hole.

One of the best finings is as follows:—Take one pound of fresh marsh-mallow roots, washed clean, and cut into small pieces; macerate them in two quarts of soft water, for twenty-four hours, then gently boil the liquor down to three half pints, strain it, and when cold, mix with it half an ounce of pipe-clay or chalk, in powder, then pour the mucilage into the cask, and stir up the wine so as not to disturb the lees, and leave the vent-peg out for some days after.

Or, take boiled rice, two table-spoonsful, the white of one new egg, and half an ounce of burnt alum, in powder. Mix with a pint or more of the wine, then pour the mucilage into the cask, and stir the wine with a stout stick, but not to agitate the lees.

Or, dissolve, in a gentle heat, half an ounce of isinglass in a pint or more of the wine, then mix with it half an ounce of chalk, in powder; when the two are well incorporated, pour it into the cask, and stir the wine so as not to disturb the lees.

As soon as wines are clear and bright, after being fined down, they ought to be racked into a sweet and clean cask, the cask filled up and bunged tight.

Fine clear weather is best for bottling all sorts of wines, and much cleanliness is required. The first consideration, in bottling wines, is to examine and see if the wines are in a proper state. The wines should be fine and brilliant, or they will never brighten after.

The bottles must be all sound, clean, and dry, with plenty of good sound corks.

The cork is to be put in with the hand, and then driven well in with a flat wooden mallet, the weight of which ought to be a pound and a quarter, but however, not to exceed a pound and a half, for if the mallet be too light or too heavy it will not drive the cork in properly, and may break the bottle. The corks must so completely fill up the neck of each bottle as to render them air tight, but leave a space of an inch between the wine and the cork.

When all the wine is bottled, it is to be stored in a cool cellar, and on no account on the bottles’ bottoms, but on their sides and in saw-dust.

Take cold soft water, 10 gallons,
red gooseberries, 11 gallons, and ferment.

Now mix raw sugar, 16 lbs.
beet-root, sliced, 2 lbs. and
red tartar, in fine powder, 3 ounces.

Afterwards put in sassafras chips, 1 lb. and
brandy, 1 gallon, or less.

This will make 18 gallons.

When the weather is dry, gather gooseberries about the time they are half ripe; pick them clean, put the quantity of a peck into a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep the seeds whole. Now, having put the pulp into a canvass-bag, press out all the juice; and to every gallon of the gooseberries add about three pounds of fine loaf-sugar: mix the whole together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a convenient cask, which will hold it exactly. If the quantity be about eight or nine gallons, let it stand a fortnight; if twenty gallons, forty days, and so on in proportion; taking care the place you set it in be cool. After standing the proper time, draw it off from the lees, and put it into another clean vessel of equal size, or into the same, after pouring the lees out, and making it clean; let a cask of ten or twelve gallons stand for about three months, and twenty gallons for five months, after which it will be fit for bottling off.

Take cold soft water, 3 gallons,
red gooseberries, 1½ gallons,
white gooseberries, 2 gallons.

Ferment.

Now mix raw sugar, 5 lbs.
honey, 1½ lbs.
tartar, in fine powder, 1 oz.

Afterwards put in bitter almonds, two ounces,
sweet-briar, one small handful, and
brandy one gallon, or less.

This will make six gallons.

Take cold soft water, 4½ gallons,
white gooseberries, 5 gallons.

Ferment.

Now mix refined sugar, 6 pounds,
honey, 4 pounds,
white tartar, in fine powder, 1 oz.

Put in orange and lemon peel, one ounce dry, or two ounces fresh; and add
white brandy ½ a gallon.

This will make nine gallons.

To each Scotch pint of full ripe gooseberries, mashed, add one Scotch pint of water, milk-warm, in which has been dissolved 1 lb. of single refined sugar: stir the whole well, and cover up the tub with a blanket, to preserve the heat generated by the fermentation of the ingredients: let them remain in this vessel three days, stirring them twice or three times a day: strain off the liquor through a sieve, afterwards through a coarse linen cloth; put it into the casks it will ferment without yeast. Let the cask be kept full with some of the liquor reserved for the purpose. It will ferment for ten days, sometimes for three weeks: when ceased, and only a hissing noise remains, draw off two or three bottles, according to the strength you wish it to have, from every 20 pint cask, and fill up the cask with brandy or whiskey; but brandy is preferable. To make it very good, and that it may keep well, add as much sherry, together with a ¼ oz. of isinglass dissolved in water to make it quite liquid; stir the whole well. Bung the cask up, and surround the bung with clay; the closer it is bunged the better; a fortnight after, if it be clear at the top, taste it; if not sweet enough, add more sugar; 22 lbs. is the just quantity in all for 20 pints of wine; leave the wine six months in the cask; but after being quite fine, the sooner it is bottled, the more it will sparkle and resemble champaigne. The process should be carried on in a place where the heat is between 48° and 56° Fahrenheit.—N. B. Currant wine may be made in the same manner.

Take gooseberries before they are ripe, crush them with a mallet in a wooden bowl, and to every gallon of fruit put a gallon of water; let it stand two days, stirring it well; squeeze the mixture with the hands through a hop-sieve; then measure the liquor, and to every gallon put 3½ lbs. of loaf sugar; mix it well in the tub, and let it stand one day; put a bottle of the best brandy into the cask; which leave open five or six weeks, taking off the scum as it rises; then make it up, and let it stand one year in the barrel before it is bottled.

The proportion of brandy to be used for this liquor, is one pint to 7 gallons.

Take cold soft water, 6 gallons,
gooseberries, 4 do.
currants, 4 do.

Ferment.

Mix, raw sugar, 12 lbs.
honey, 3 lbs. and
tartar, in fine powder, 1½ oz.
bitter almonds, 1½ oz.

Put in brandy 6 pints, or more.

This will make 12 gallons.

Take cold soft water, 5½ gallons,
gooseberries and currants, 4 gallons.

Ferment.

Then add
raw sugar, 12½ lbs.
tartar, in fine powder, 1 oz.
ginger, in powder, 3 ounces,
sweet marjoram, ½ a handful,
British spirits, 1 quart.

This will make 9 gallons.

Take cold soft water, 11 gallons,
red currants, 8 gallons,
raspberries, 1 quart.

Ferment.

Mix, raw sugar, 20 lbs.
beet-root, sliced, 2 lbs. and
red tartar, in fine powder, 3 ounces.

Put in 1 nutmeg, in fine powder; add
brandy, 1 gallon.

This will make 18 gallons.

Boil four gallons of spring water, and stir into it 1 lb. of honey; when thoroughly dissolved, take it off the fire; then stir it well in order to raise the scum, which take clean off, and cool the liquor.

When thus prepared, press out the same quantity of the juice of red currants moderately ripe, which being well strained, mix well with the water and honey, then put them into a cask, or a large earthen vessel, and let them stand to ferment for 24 hours; then to every gallon add 2 lbs. of fine sugar, stir them well to raise the scum, and when well settled, take it off, and add ½ oz. of cream of tartar, with the whites of two or three eggs, to refine it. When the wine is well settled and clear, draw it off into a small vessel, or bottle it up, keeping it in a cool place.

Of white currants, a wine after the same manner may be made, that will equal in strength and pleasantness many sorts of white wine; but as for the black, or Dutch currants, they are seldom used, except for the preparation of medicinal wines.

Gather the currants in dry weather, put them into a pan and bruise them with a wooden pestle; let them stand about 20 hours, after which strain through a sieve; add 3 lbs. of fine powdered sugar to each four quarts of the liquor, and after shaking it well, fill the vessel and put a quart of good brandy to every 7 gallons. In 4 weeks, if it does not prove quite clear, draw it off into another vessel, and let it stand, previously to bottling it off, about ten days.

Take cold soft water, 12 gallons,
white currants, 4 do.
red currants, 3 do.

Ferment.

Mix, raw sugar, 25 lbs.
white tartar, in fine powder, 3 oz.

Put in sweet-briar leaves, 1 handful,
lavender leaves, 1 do.
then add spirits, 2 quarts or more.

This will make 18 gallons.

Take of cold soft water, 9 gallons,
red currants, 10 do.

Ferment.

Mix, raw sugar, 1O lbs.
beet-root, sliced, 2 lbs.
red tartar, in fine powder, 2 oz.

Put in bitter almonds, 1 oz.
ginger, in powder, 2 oz.
then add brandy, 1 quart.

This will make 18 gallons.

Take of cold soft water, 11 gallons,
red currants, 8 do.

Ferment.

Mix, raw sugar, 12 lbs.
red tartar, in fine powder, 2 oz.

Put in coriander seed, bruised, 2 oz.
then add British spirit, 2 quarts.

This will make 18 gallons.

Take of cold soft water, 11 gallons,
fruit 8 do.

Ferment.

Mix, treacle, 14 or 16 lbs.
tartar, in powder, 1 oz.

Put in ginger, in powder, 4 oz.
sweet herbs, 2 handsful:
then add spirits, 1 or 2 quarts.

This will make 18 gallons.

An excellent family wine may be made of equal parts of red, white, and black currants, ripe cherries, and raspberries, well bruised, and mixed with soft water, in the proportion of 4 lbs. of fruit to 1 gallon of water. When strained and pressed, 3 lbs. of moist sugar are to be added to each gallon of liquid. After standing open for three days, during which it is to be stirred frequently, it is to be put into a barrel, and left for a fortnight to work, when a ninth part of the brandy is to be added, and the whole bunged down. In a few months it will be a most excellent wine.

Take of cold soft water, 2 gallons.
fruit, 18 do.

Ferment.

Mix, honey, 6 lbs.
tartar, in fine powder, 2 oz.

Put in peach-leaves, 6 handsful;
then add brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 9 gallons,
white currants, 9 gallons,
white gooseberries, 1 do.

Ferment.

Mix, refined sugar, 25 lbs.
white tartar, in powder, 1 oz.
clary seed, bruised, 2 oz. or
clary flowers, or sorrel flowers, 4 handsful;
then add, white brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 10 gallons,
white currants, 10 do.

Ferment.

Mix, refined sugar, 25 lbs.
white tartar, in fine powder, 1 oz.
then add, bitter almonds, 2 oz. and
white brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 10 gallons,
black currants, 6 do.
strawberries, 3 do.

Ferment.

Mix, raw sugar, 25 lbs.
red tartar, in fine powder, 6 oz.
orange thyme, 2 handsful;
then add brandy, 2 or 3 quarts.

This will make 18 gallons.

Take of cold soft water, 12 gallons,
black currants, 5 do.
white or red currants, or both, 3 do.

Ferment.

Mix, raw sugar, 30 lbs. or less,
red tartar, in fine powder, 5 oz.
ginger, in powder, 5 oz.
then add brandy, 1 gallon, or less.

This will make 18 gallons.

Take of cold soft water, 7 gallons,
cider, 6 do.
strawberries, 6 do.

Ferment.

Mix, raw sugar, 16 lbs.
red tartar, in fine powder, 3 oz.
the peel and juice of two lemons;
then add brandy, 2 or 3 quarts.

This will make 18 gallons.

Take of cold soft water, 10 gallons,
strawberries, 9 do.

Ferment.

Mix, raw sugar, 25 lbs.
red tartar, in fine powder, 3 oz.
2 lemons and 2 oranges, peel and juice;
then add brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 6 gallons,
cider, 4 do.
raspberries, 6 do.
any other fruit, 3 do.

Ferment.

Mix, raw sugar, 18 or 20 lbs.
red tartar, in fine powder, 3 oz.
orange and lemon peel, 2 oz. dry, or 4 oz. fresh;
then add brandy, 3 quarts.

This will make 18 gallons.

Gather the raspberries when ripe, husk them and bruise them; then strain them through a bag into jars or other vessels. Boil the juice, and to every gallon put a pound and a half of lump-sugar. Now add whites of eggs, and let the whole boil for fifteen minutes, skimming it, as the froth rises. When cool and settled, decant the liquor into a cask, adding yeast to make it ferment. When this has taken place, add a pint of white wine, or half a pint of proof spirit to each gallon contained in the cask, and hang a bag in it containing an ounce of bruised mace. In three months, if kept in a cool place, it will be very excellent and delicious wine.

On a dry day, gather mulberries, when they are just changed from redness to a shining black; spread them thinly on a fine cloth, or on a floor or table, for twenty-four hours; and then press them. Boil a gallon of water with each gallon of juice; putting to every gallon of water, an ounce of cinnamon bark, and six ounces of sugar candy finely powdered. Skim and strain the water when it is taken off and settled, and put to it the mulberry juice. Now add to every gallon of the mixture, a pint of white or Rhenish wine. Let the whole stand in a cask to ferment, for five or six days. When settled, draw it off into bottles, and keep it cool.

Take of cold soft water, 16 gallons,
Malaga raisins, 50 lbs.
Elder-berries, 4 gallons,
red tartar, in fine powder, 4 ounces.

Mix ginger, in powder, 5 ounces,
cinnamon, cloves, and mace, of each 2 ounces,
3 oranges or lemons, peel and juice.
Then add 1 gallon of brandy.

This will make 18 gallons.

In making elder juice, let the berries be fully ripe, and all the stalks be clean picked from them; then, have a press ready for drawing off all the juice, and four hair cloths, somewhat broader than the press; lay one layer above another, having a hair cloth betwixt every layer, which must be laid very thin and pressed a little at first, and then more till the press be drawn as close as possible. Now take out the berries, and press all the rest in the like manner: then take the pressed berries, break out all the lumps, put them into an open-headed vessel, and add as much liquor as will just cover them. Let them infuse so for seven or eight days; then put the best juice into a cask proper for it to be kept in, and add one gallon of malt spirits, not rectified, to every twenty gallons, of elder juice, which will effectually preserve it from becoming sour for two years at least.

Pick the berries when quite ripe, put them into a stone jar, and set them in an oven, or in a kettle of boiling water, till the jar is hot through, then take them out, and strain them through a coarse sieve; squeeze the berries, and put the juice into a clean kettle. To every quart of juice put a pound of fine Lisbon sugar; let it boil, and skim it well. When clear and fine, pour it into a cask. To every ten gallons of wine add an ounce of isinglass dissolved in cider, and six whole eggs. Close it up, let it stand six months, and then bottle it.

To ten gallons of water, put ten quarts of the juice of white elder-berries, pressed gently from the berries by the hand, and passed through a sieve, without bruising the seeds: add to every gallon of liquor three pounds of Lisbon sugar, and to the whole quantity two ounces of ginger sliced, and one ounce of cloves. Boil this nearly an hour, taking off the scum as it rises, and pour the whole to cool, in an open tub, and work it with ale yeast, spread upon a toast of bread, for three days. Then turn it into a vessel that will just hold it, adding about a pound and a half of bruised raisins, to lay in the liquor till drawn off, which should not be done till the wine is fine.

This wine is so much like the fine rich wine brought from the island of Cyprus, in colour, taste, and flavour, that it has deceived the best judges.

Boil eighteen pounds of white powdered sugar in six gallons of water, and two whites of eggs well beaten; skim it, and put in a quarter of a peck of elder-flowers; do not keep them on the fire. When cool, stir it, and put in six spoonsful of lemon juice, four or five of yeast, and beat well into the liquor: stir it well every day; put six pounds of the best raisins, stoned, into the cask, and tun the wine. Stop it close, and bottle it in six months. When well kept, this wine will pass very well for Frontiniac.

To six gallons of spring water put six pounds of sun raisins cut small, and a dozen pounds of fine sugar; boil the whole together for about an hour and a half. When the liquor is cold, put half a peck of ripe elder flowers in, with about a gill of lemon-juice, and half the quantity of ale yeast. Cover it up, and, after standing three days, strain it off. Now pour it into a cask that is quite clean, and that will hold it with ease. When this is done, put a quart of Rhenish wine to every gallon; let the bung be slightly put in for twelve or fourteen days; then stop it down fast, and put it in a cool place for four or five months, till it be quite settled and fine; then bottle it off.

Take 6 gallons of good cider,
1½ gallons of port wine,
1½ gallons of the juice of elder-berries,
3 quarts of brandy,
1½ ounces of cochineal.

This will produce nine gallons and a half.

Bruise the cochineal very fine, and put it with the brandy into a stone bottle; let it remain at least a fortnight, shaking it well once or twice a day; at the end of that time to procure the cider, and put five gallons into a nine gallon cask, add to it the elder juice and port wine, then the brandy and cochineal. Take the remaining gallon of cider to rinse out the bottle that contained the brandy; and lastly, pour it into the cask, and bung it down very close, and in six weeks it will be fit for bottling.

It is, however, sometimes not quite so fine as could be wished; in that case add two ounces of isinglass, and let it remain a fortnight or three weeks longer, when it will be perfectly bright; it would not be amiss, perhaps, if the quantity of isinglass mentioned, was added to the wine before it was bunged down, it will tend, very considerably, to improve the body of the wine. If it should not appear sufficiently rough flavoured, add an ounce, or an ounce and a half of roche-alum, which will, in most cases, impart a sufficient astringency.

After it is bottled it must be packed in as cool a place as possible. It will be fit for using in a few months; but if kept longer, it will be greatly improved.

Take of cold soft water, 6 gallons,
cider, 6 gallons,
berries, 8 gallons;

Ferment.

Mix raw sugar 20 pounds,
tartar, in fine powder, 4 ounces.

Add ginger, in powder, 4 ounces,
lavender and rosemary leaves, 2 handsful,
rum, or British spirits, 1 gallon.

This will make 18 gallons.

The season for obtaining the liquor from birch-trees, is in the latter end of February, or the beginning of March, before the leaves shoot out, and as the sap begins to rise. If the time is delayed, the juice will grow too thick to be drawn out. It should be as thin and clear as possible. The method of procuring the juice, is by boring holes in the trunk of the tree, and fixing faucets of elder; but care should be taken not to tap it in too many places at once, for fear of injuring the tree. If the tree is large, it may be bored in five or six places at once, and bottles are to be placed under the apertures for the sap to flow into. When four or five gallons have been extracted from different trees, cork the bottles very close and wax them till the wine is to be made, which should be as soon as possible after the sap has been obtained. Boil the sap, and put four pounds of loaf sugar to every gallon, also the peel of a lemon cut thin; then boil it again for nearly an hour, skimming it all the time. Now pour it into a tub, and as soon as it is cold, work it with a toast spread with yeast, and let it stand five or six days, stirring it twice or three times each day. Into a cask that will contain it, put a lighted brimstone match, stop it up till the match is burnt out, and then pour the wine into it, putting the bung lightly in, till it has done working. Bung it very close for about three months, and then bottle it. It will be good in a week after it is put into the bottles.

Birch wine may be made with raisins in the following manner: To a hogshead of birch-water, take four hundred of Malaga raisins: pick them clean from the stalks, and cut them small. Then boil the birch liquor for one hour at least, skim it well, and let it stand till it be no warmer than milk. Then put in the raisins, and let it stand close covered, stirring it well four or five times every day. Boil all the stalks in a gallon or two of birch liquor, which, when added to the other, when almost cold, will give it an agreeable roughness. Let it stand ten days, then put it in a cool cellar, and when it has done hissing in the vessel, stop it up close. It must stand at least nine months before it is bottled.

Having procured berries that are fully ripe, put them into a large vessel of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit the hand to be put into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they usually do in three or four days. Then draw off the clear into another vessel, and add to every ten quarts of this liquor, a pound of sugar. Stir it well and let it stand to work a week or ten days, in another vessel like the first. Then draw it off at the cock through a jelly-bag into a large vessel. Take four ounces of isinglass, and lay it to steep twelve hours in a pint of white wine. The next morning, boil it upon a slow fire till it is all dissolved. Then take a gallon of blackberry-juice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place.

For this, which is only a superior sort of white spruce beer, proceed as follows: To every gallon of water take 1½ lbs. of honey, and ½ a pound of fine starch. The starch, however, previously to its being blended with the honey, liquor, or syrup, must be reduced to a fine transparent jelly, by boiling it with part of the water purposely preserved. A quarter of a pound of essence of spruce may be used to 6 gallons of water; and the same method may be pursued in working, fining, and bottling, as directed for white spruce beer.

Spruce is a wholesome and pleasant drink to those who are used to it, and persons soon become habituated. It contains a vast quantity of fixed air, which is extremely bracing; and the use of this liquor is particularly to be recommended to such as are troubled with scorbutic humours, or have the gravel. It is chiefly used in summer.

Take of cold soft water, 18 gallons,
Malaga or Smyrna raisins, 35 lbs.
juniper berries, 9 quarts,
red tartar, 4 ounces,
wormwood and sweet marjoram, each 2 handsful.
British spirit, two quarts, or more.

Ferment for ten or twelve days.—This will make eighteen gallons.

Take of cold soft water, 11 gallons,
damsons, 8 gallons;

Ferment.

Mix raw sugar, 30 lbs.
red tartar, in fine powder, 6 oz.

Add brandy, 1 gallon.

This will make 18 gallons.

“When the must,” says Mr. Carnell, “has fermented 2 days, (during which time it should be stirred up two or three times,) take out of the vat about two or three quarts of the stones, and break them and the kernels, and then return them into the vat again.”

Take a considerable quantity of damsons and common plums inclining to ripeness: slit them in halves, so that the stones may be taken out, then mash them gently, and add a little water and honey. Add to every gallon of the pulp a gallon of spring water, with a few bay-leaves and cloves; boil the mixture, and add as much sugar as will well sweeten it; skim off the froth and let it cool. Now press the fruit, squeezing out the liquid part; strain all through a fine strainer, and put the water and juice together in a cask. Having allowed the whole to stand and ferment for three or four days, fine it with white sugar, flour, and whites of eggs; draw it off into bottles, then cork it well. In twelve days it will be ripe, and will taste like weak Port, having the flavour of Canary.

Gather the damsons on a dry day, weigh them, and bruise them. Put them into a stein that has a cock in it, and to every 8 pounds of fruit add a gallon of water. Boil the water, skim it, and put it scalding hot to the fruit. Let it stand two days, then draw it off and put it into a vessel, and to every gallon of liquor put 2½ lbs. of fine sugar. Fill up the vessel, and stop it close, and the longer it stands the better. Keep it for twelve months in the vessel, and then bottle, putting a lump of sugar into every bottle. The small damson is the best for this purpose.

Take of cold soft water, 10 gallons,
cherries, 10 gallons.

Ferment.

Mix raw sugar, 30 lbs.
red tartar in fine powder, 3 oz.

Add brandy, 2 or 3 quarts.

This will make 18 gallons.

Two days after the cherries have been in the vat, Mr. Carnell says, we should take out about three quarts of the cherry stones, break them and the kernels, and return them into the vat again.

Take cherries, nearly ripe, of any red sort, clear them of the stalks and stones, then put them into a glazed earthen vessel, and squeeze them to a pulp. Let them remain in this state for twelve hours to ferment; then put them into a linen cloth not too fine, and press out the juice with a pressing board, or any other convenient instrument. Now let the liquor stand till the scum rises, and with a ladle or skimmer take it clean off; then pour the clearer part, by inclination, into a cask, where, to each gallon put a pound of the best loaf sugar, and let it ferment for seven or eight days. Draw it off, when clear, into lesser casks, or bottles; keep it cool as other wines, and in ten or twelve days it will be ripe.

Cleanse from the stalks, sixty pounds of Morella cherries, and bruise them so that the stones shall be broken. Now press out the juice and mix it with 6 gallons of sherry wine, and four gallons of warm water. Having grossly powdered separate ounces of nutmeg, cinnamon, and mace, hang them separately, in small bags, in the cask containing the mixture. Bung it down, and in a few weeks it will become a deliciously flavoured wine.

Take of cold soft water, 18 gallons,
refined sugar, 25 lbs.
honey, 6 lbs.
white tartar, in fine powder, 2 ounces,
Peaches, sixty or eighty in number.

Ferment.

Then add 2 gallons of brandy.

This will make 18 gallons.

The first division is to be put into the vat, and the day after, before the peaches are put in take the stones from them, break them and the kernels, then put them and the pulp into the vat, and proceed with the general process.

Take peaches, nectarines, &c. pare them, and take the stones out; then slice them thin, and pour over them from a gallon to two gallons of water, and a quart of white wine. Place the whole on a fire to simmer gently for a considerable time, till the sliced fruit becomes soft; pour off the liquid part into another vessel containing more peaches that have been sliced but not heated; let them stand for twelve hours, then pour out the liquid part, and press what remains through a fine hair bag. Let the whole be now put into a cask to ferment; add of loaf-sugar, a pound and a half to each gallon. Boil well, an ounce of beaten cloves in a quart of white wine, and add to it the above.

Apricot wine may be made by only bruising the fruit and pouring the hot liquor over it. This wine does not require so much sweetening. To give it a curious flavour, boil an ounce of mace, and half an ounce of nutmegs, in a quart of white wine; and when the wine is fermenting, pour the liquid in hot. In about twenty days, or a month, these wines will be fit for bottling.

Boil together three pounds of sugar, and three quarts of water; and skim it well. Put in six pounds of apricots pared and stoned, and let them boil till they become tender. Then take them up, and when the liquor is cold, bottle it. After taking out the apricots, let the liquor be boiled with a sprig of flowered clary. The apricots will make marmalade, and be very good for present use.

Pare off the rinds of six large lemons, cut them, and squeeze out the juice. Steep the rinds in the juice, and put to it a quart of brandy. Let it stand three days in an earthen pot close stopped; then squeeze six more, and mix with it two quarts of spring water, and as much sugar as will sweeten the whole. Boil the water, lemons, and sugar together, and let it stand till it be cool. Then add a quart of white wine, and the other lemons and brandy: mix them together, and run it through a flannel bag into some vessel. Let it stand three months and then bottle it off.

Cork the bottle well; keep it cool, and it will be fit to drink in a month or six weeks.

Pare five dozen of lemons very thin, put the peels into five quarts of French brandy, and let them stand fourteen days. Then make the juice into a syrup with 3 lbs. of single refined sugar, and when the peels are ready, boil 51 gallons of water, with 40 lbs. of single refined sugar for half an hour. Then put it into a tub, and when cool, add to it one spoonful of yeast, and let it work two days. Then tun it, and put in the brandy, peels, and syrup. Stir them altogether, and close up the cask. Let it stand three months, then bottle it, and it will be as pale and as fine as any citron water.

Take of cold soft water, 2 gallons,
apples, well bruised, 3 bushels,
honey, 10 lbs.
white tartar, 2 ounces,
1 nutmeg, in powder,
rum, 2 quarts.

This will make 18 gallons.

To every gallon of apple juice, immediately it comes from the press, add 2 lbs. of common loaf sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool; add some good yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten, then skim off the head, draw it clear off, and tun it. When made a year, rack it off, and fine it with isinglass; then add ½ a pint of the best rectified spirit of wine, or a pint of French brandy, to every 8 gallons.

Take of cold, soft water, 2 gallons,
apples, well bruised, 3 bushels.

Ferment.

Mix, raw sugar, 15 lbs.
beet-root sliced, 4 lbs.
red tartar, in fine powder, 3 oz.
then add ginger, in powder, 3 oz.
rosemary and lavender leaves, of each 2 handsful,
British spirits, 2 quarts.

This will make 18 gallons.

Gather the quinces when pretty ripe, in a dry day, rub off the down with a linen cloth, then lay them in hay or straw for ten days, to perspire. Now cut them in quarters, take out the cores, and bruise them well in a mashing tub with a wooden pestle. Squeeze out the liquid part, by pressing them in a hair bag, by degrees, in a cider press; strain this liquor through a fine sieve, then warm it gently over a fire, and skim it, but do not suffer it to boil. Now sprinkle into it some loaf-sugar reduced to powder; then, in a gallon of water and a quart of white wine, boil 12 or 14 large quinces thinly sliced: add 2 lbs. of fine sugar, and then strain off the liquid part, and mingle it with the natural juice of the quinces; put this into a cask (not to fill it) and mix them well together; then let it stand to settle; put in two or three whites of eggs, then draw it off. If it be not sweet enough, add more sugar, and a quart of the best Malmsey. To make it still better, boil a ¼ lb. of stoned raisins and ½ an oz. of cinnamon bark in a quart of the liquor, to the consumption of a third part, and straining it, put it into the cask when the wine is fermenting.

Take 20 large quinces, gathered when they are dry and full ripe, wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the cores as possible; but do not touch the cores. Boil a gallon of spring water, throw in the quinces, and let them boil softly about a quarter of an hour. Then strain them well into an earthen pan, on 2 lbs. of double refined sugar. Pare the peel off two large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it be very cool, and then toast a thin bit of bread very brown, rub a little yeast on it, and let the whole stand close covered twenty-four hours. Then take out the toast and lemon, put the wine in a cask, keep it three months, and then bottle it. If a twenty gallon cask is wanted, let it stand six months, before bottling it; and remember, when straining the quinces, to wring them hard in a coarse cloth.

Put 12 lbs. of powdered sugar, with the whites of 8 or 10 eggs well beaten into 6 gallons of spring water; boil them ¾ of an hour; when cold, put into it two spoonsful of yeast and the juice of 12 lemons, which being pared must stand with 2 lbs. of white sugar in a tankard, and in the morning skim off the top, and then put it into the water; add the juice and rinds of fifty oranges, but not the white or pithy part of the rinds; let it work all together two days and two nights; then add two quarts of Rhenish or white wine, and put it into the vessel.

To 6 gallons of water put 15 lbs. of soft sugar; before it boils, add the whites of six eggs well beaten, and take off the scum as it rises; boil it ½ an hour: when cool, add the juice of fifty oranges, and two-thirds of the peels cut very thin; and immerse a toast covered with yeast. In a month after it has been in the cask, add a pint of brandy and 2 quarts of Rhenish wine: it will be fit to bottle in three or four months, but it should remain in bottle for twelve months before it is drank.

Orange wine of a superior quality may be made with 2 lbs. of clayed sugar, and 1 lb. of Malaga raisins to each gallon of water, to which add the juice and peel of an orange, and to every 100 gallons of fluid, 4 lbs. of Rhenish tartar.

Two lbs. of honey, and 1 lb. of Malaga raisins, with the juice and peel of a large orange, to every gallon of water, and 4 lbs. of Rhenish tartar to every 100 gallons of fluid, will make an orange wine still superior to the former. Steep and press the fruit, and expend the tartar in setting, raising, and cutting the backs: the orange peel and juice are not to be added until the last stage of fermentation, that is on cutting: they will possess infinitely more vinosity than the ordinary orange wines, indeed, nearly as much as the juice of the vine.

Lemon wine, equally delicious, may be made in a similar manner: both these wines, as they advance in age, lose much of the grosser part of the orange and lemon flavour; one approaches the bergamot, and the other a fine citron, and become fragrant as they advance in years: they will be more improved if treacle be used, divested of its colour and burnt flavour.

To 12 lbs. of parsnips, cut in slices, add 4 gallons of water; boil them till they become quite soft. Squeeze the liquor well out of them, run it through a sieve, and add to every gallon 3 pounds of loaf sugar. Boil the whole three quarters of an hour, and when it is nearly cold, add a little yeast. Let it stand for ten days in a tub, stirring it every day from the bottom, then put it into a cask for twelve months: as it works over, fill it up every day.

Take of cold soft water, 17 gallons,
white currants, 6 quarts.

Ferment.

Mix honey, 30 pounds,
white tartar, in fine powder, 3 oz.

Add balm and sweetbriar, each 2 handsful,
white brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 17 gallons,
red currants, 6 quarts,
black currants, 2 quarts.

Ferment.

Mix honey, 25 pounds,
beet-root, sliced, 1 pound,
red tartar, in fine powder, 4 oz.

Add cinnamon in powder, 2 oz.
brandy, 1 gallon.

This will make 18 gallons.

Fermented mead is made in the proportion of 1 pound of honey to 3 pints of water; or by boiling over a moderate fire, to two-thirds of the quantity, three parts water and one part honey. The liquor is then skimmed and casked, care being taken to keep the cask full while fermenting. During the fermenting process, the cask is left unstopped and exposed to the sun, or in a warm room, until the working cease. The cask is then bunged, and a few months in the cellar renders it fit for use. Mead is rendered more vinous and pleasant by the addition of cut raisins, or other fruits, boiled after the rate of half a pound of raisins to six pounds of honey, with a toasted crust of bread, an ounce of salt of tartar in a glass of brandy, being added to the liquor when casked; to which some add five or six drops of the essence of cinnamon; others, pieces of lemon peel with various syrups.

To every gallon of water, put three pounds and a half of honey, and boil them together three quarters of an hour. Then to every gallon of liquor put about two dozen of walnut leaves, pour the boiling liquor upon them, and let them stand all night. Then take out the leaves, put in a spoonful of yeast, and let it work for two or three days.

Then make it up, and after it has stood for three months, bottle it.

Put a quantity of the comb, from which honey has been drained in a tub, and add a barrel of cider, immediately from the press; this mixture stir, and leave for one night. It is then strained before fermentation; and honey added, until the specific gravity of the liquor is sufficient to bear an egg. It is then put into a barrel; and after the fermentation is commenced, the cask is filled every day, for three or four days, that the froth may work out of the bung-hole. When the fermentation moderates, put the bung in loosely, lest stopping it tight might cause the cask to burst. At the end of five or six weeks, the liquor is to be drawn off into a tub, and the whites of eight eggs, well beaten up, with a pint of clean sand, is to be put into it: then add a gallon of cider spirit; and after mixing the whole together, return it into the cask, which is to be well cleaned, bunged tight, and placed in a proper situation for racking off, when fine. In the month of April following, draw it off into kegs, for use; and it will be equal to almost any foreign wine.

Take of cold soft water, 18 gallons,
Smyrna raisins, 40 lbs.

Ferment.

Mix beet-root, sliced, 3 lbs.
red tartar, in fine powder, 2 oz.

Add cowslip-flowers, 14 lbs.
cloves and mace, in powder, 1 oz.
brandy, one gallon.

This will make 18 gallons.

Take of cold soft water, 18 gallons,
Malaga raisins, 35 lbs.
white tartar, in fine powder, 2 oz.

Ferment.

Mix cowslip-flowers, 16 lbs.

Add white brandy, 1 gallon.

This will make 18 gallons.

Is made in this manner: to 15 gallons of water put 30 pounds of honey, and boil it till one gallon be wasted. Skim it, take it off the fire, and have ready 16 lemons cut in halves. Take a gallon of the liquor, and put it to the lemons. Put the rest of the liquor into a tub with seven pecks of cowslips, and let them stand all night. Then put in the liquor with the lemons, 8 spoonsful of new yeast, and a handful of sweetbriar. Stir them all well together, and let it work three or four days; then strain it, put it into the cask, and after it has stood six months, bottle it off.

Take of cold soft water, 2 quarts,
cider, 9 gallons,
honey, 8 pounds,
white tartar, in fine powder, 2 oz.

Ferment.

Mix cinnamon, cloves, and mace, 2 oz.

Add rum, half a gallon.

This will make 9 gallons.

Take of cold soft water, 3 gallons,
cider, 16 gallons,
honey, 10 pounds.

Ferment.

Add raw sugar, 4 pounds,
beet-root, sliced, 4 pounds,
red tartar, in fine powder, 6 oz.

Mix sweet marjorum and sweetbriar, 3 handsful,
rum, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 4 gallons,
cider, 15 gallons,
honey, 12 pounds,
tartar, in fine powder, 2 oz.

Ferment.

Mix ginger, in powder, 6 oz.
sage and mint, 2 handsful.

Add British spirits, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 5 gallons,
black, or red grapes, 40 pounds.

Ferment.

Mix cider, 9 gallons,
raw sugar, 20 pounds,
barberry leaves, 3 handsful,
beet-root, sliced, 2 pounds,
red tartar, in powder, 4 ounces.

Add white elder-flowers, 6 handsful, or sassafras chips, 4 pounds.
Brandy, 1 gallon.

This will make 18 gallons.

Take of cold soft water, 6 gallons,
grapes, of any colour, 30 pounds.

Ferment.

Mix treacle, 10 pounds,
beet-root, sliced, 1½ pounds,
red tartar, in powder, 2 ounces.
Add rosemary leaves, 2 handsful,
brandy, ½ a gallon.

This will make 9 gallons.

Take of cold soft water, 8 gallons,
grapes, of any sort, 100 pounds.

Ferment.

Mix raw sugar, 20 pounds,
beet-root, sliced, 4 pounds,
barberry-leaves, 4 handsful,
red tartar, in powder, 6 ounces.

Add coriander seed, bruised, 2 ounces,
brandy, 6 quarts.

This will make 18 gallons.

Take of cold soft water, 13 gallons,
white grapes, 50 pounds.

Ferment.

Mix refined sugar, 25 pounds,
white tartar, in powder, 3 ounces.

Add clary seed, bruised, 3 ounces, or
clary flowers, 6 handsful,
Rum, 1 gallon.

This will make 18 gallons.

To every gallon of ripe grapes put a gallon of soft water, bruise the grapes, let them stand a week without stirring, and draw the liquor off fine; to every gallon of wine put three pounds of lump sugar; put the whole into a vessel, but do not stop it till it has done hissing, then stop it close, and in six months it will be fit for bottling.

A better wine, though smaller in quantity, will be made by leaving out the water, and diminishing the quantity of sugar. Water is necessary, only where the juice is so scanty, or so thick, as in cowslip, balm, or black currant wine, that it could not be used without it.

Let the raisins be well washed and picked from the stalks; to every pound thus prepared and chopped, add one quart of water, which has been boiled and has stood till it is cold. Let the whole stand in the vessel for a month, being frequently stirred. Now let the raisins be taken from the cask and let the liquor be closely stopped in the vessel.

In the course of a month let it be racked into another vessel, leaving all the sediment behind, which must be repeated till it becomes fine, when add to every ten gallons, six pounds of fine sugar, and one dozen of Seville oranges, the rinds being pared very thin, and infused in two quarts of brandy, which should be added to the liquor at its last racking. Let the whole stand three months in the cask, when it will be fit for bottling; it should remain in the bottle for a twelvemonth.

To give it the flavour of Madeira, when it is in the cask, put in a couple of green citrons, and let them remain till the wine is bottled.

Put two hundred weight of raisins, with the stalks, into a hogshead, and fill it almost with spring water; let them steep for about twelve days, frequently stirring, and after pouring off the juice, dress the raisins and mash them. The whole should then be put together into a very clean vessel that will exactly contain it. It will hiss for some time, during which it should not be stirred; but when the noise ceases, it must be stopped close, and stand for about six or seven months: and then, if it proves fine and clear, rack it off into another vessel of the same size. Stop it up, and let it remain for twelve or fourteen weeks longer, then bottle it off. If it should not prove clear, fine it down with three ounces of isinglass, and a quarter of a pound of sugar-candy, dissolved in some of the wine.

Take of cold soft water, 19 gallons,
Malaga raisins, 50 lbs.
white tartar, in powder, 4 oz.

Ferment.

Mix ginger, in powder, or bruised, 20 oz.
18 lemons, peel and juice.

Add brandy, 2 quarts, or more.

This will make 18 gallons.

Take 20 quarts of water,
5 lbs. of sugar,
3 oz. of white ginger,
1 oz. of stick liquorice.

Boil them well together; when it is cold put a little new yeast upon it, but not too much; then put it into the barrel for ten days, and after that bottle it, putting a lump of white sugar into every bottle.

To seven gallons of water put nineteen pounds of clayed sugar, and boil it for half an hour, taking off the scum as it rises; then take a small quantity of the liquor, and add to it nine ounces of the best ginger bruised. Now put it all together, and when nearly cold, chop nine pounds of raisins, very small, and put them into a nine gallon cask (beer measure,) with one ounce of isinglass. Slice four lemons into the cask, taking out all the seeds, and pour the liquor over them, with half a pint of fresh yeast. Leave it unstopped for three weeks, and in three months it will be fit for bottling.

There will be one gallon of the sugar and water more than the cask will hold at first: this must be kept to fill up, as the liquor works off, as it is necessary that the cask should be kept full, till it has done working. The raisins should be two-thirds Malaga, and one third Muscadel. Spring and autumn are the best seasons for making this wine.

Take of sliced rhubarb, 2½ oz.
lesser cardamom seeds, bruised and husked, ½ oz.
saffron, 2 drachms,
Spanish white wine, 2 pints,
proof spirit, ½ pint.

Digest for ten days, and strain.

This is a warm, cordial, laxative medicine. If is used chiefly in weakness of the stomach and bowels, and some kind of loosenesses, for evacuating the offending matter, and strengthening the tone of the viscera. It may be given in doses of from half a spoonful to three or four spoonsful or more, according to the circumstances of the disorder, and the strength of the patient.

Boil twenty-six quarts of spring water a quarter of an hour, and when it is blood warm, put twenty-five pounds of Malaga raisins, picked, rubbed, and shred, into it, with almost half a bushel of red sage shred, and a porringer of ale yeast, stir it all well together, and let it stand in a tub, covered warm, six or seven days, stirring it once a day: then strain it off, and put it in a runlet. Let it work three or four days, and then stop it up; when it has stood six or seven days, put in a quart or two of Malaga sack; and when it is fine, bottle it.

To three gallons of water put six pounds of the best powder sugar, boil the sugar and water together for the space of half an hour, keep skimming it as the scum rises; let it stand to cool, beat up three ounces of syrup of betony with a large spoonful of ale yeast, put it into the liquor, and brew it well together; then having a peck of gilliflowers, cut from the stalks, put them into the liquor, let them infuse and work together three days, covered with a cloth; strain it, and put it into a cask, and let it settle for three weeks; then bottle it.

Pare and slice a number of turnips, put them into a cider press, and press out all the juice. To every gallon of the juice, add three pounds of lump sugar; have a vessel ready large enough to hold the juice, and put half a pint of brandy to every gallon. Pour in the juice and lay something over the bung for a week, to see if it works; if it does, do not bung it down till it has done working; then stop it close for three months, and draw it off into another vessel, when it is fine bottle it off.

This is an excellent wine for gouty habits, and is much recommended in such cases in lieu of any other wine.

Take a well-glazed earthen vessel, and put into it three gallons of rose-water drawn with a cold still. Put into that a sufficient quantity of rose leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out the whole strength and tincture of the roses; and when it is cold, press the rose leaves hard into the liquor, and steep fresh ones in it, repeating it till the liquor has got the full strength of the roses. To every gallon of liquor put three pounds of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask, or other convenient vessel, to ferment, and put into it a piece of bread toasted hard, and covered with yeast. Let it stand about thirty days, when it will be ripe, and have a fine flavour, having the whole strength and scent of the roses in it; and it may be greatly improved by adding to it wine and spices. By this method of infusion, wine of carnations, clove, gilliflowers, violets, primroses, or any other flower having a curious scent, may be made.

Boil half a pound of fresh barley in three waters, and save three pints of the last water. Mix it with a quart of white wine, half a pint of borage water, as much of clary water, a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon. Mix all these well together, run it through a strainer, and bottle it. It is pleasant in hot weather, and very good in fevers.

Take the large blue figs, when pretty ripe, and steep them in white wine, having made some slits in them, that they may swell and gather in the substance of the wine. Then slice some other figs, and let them simmer over a fire in water until they are reduced to a kind of pulp. Then strain out the water, pressing the pulp hard, and pour it as hot as possible on the figs that are imbrewed in the wine. Let the quantities be nearly equal, but the water somewhat more than the wine and figs. Let them stand twenty-four hours, mash them well together, and draw off what will run without squeezing. Then press the rest, and if not sweet enough, add a sufficient quantity of sugar, to make it so. Let it ferment, and add to it a little honey and sugar-candy; then fine it with whites of eggs, and a little isinglass, and draw it off for use.

Boil two gallons of the sap half an hour, and then add to it four pounds of fine powdered sugar. Beat the whites of three eggs to froth, and mix them with the liquor; but take care that it is not too hot, as that will poach the eggs. Skim it well, and boil it half an hour. Then strain it through a hair sieve, and let it stand till next day. Then pour it clean from the sediment, put half a pint of yeast to every twelve gallons, and cover it close up with blankets. Then put it into the barrel, and leave the bung-hole open till it has done working. Then close it up well, and when it has stood two months, bottle it. The fifth part of the sugar must be loaf; and if raisins are liked, they will be a great addition to the wine.

Take forty pounds of sugar and nine gallons of water; boil it gently for two hours, skim it well, and put it into a tub to cool. Take two pounds and a half of the tops of balm, bruise them, and put them into a barrel, with a little new yeast; and when the liquor is cold, pour it on the balm. Stir it well together and let it stand twenty-four hours, stirring it often. Then close it up, and let it stand six weeks. Then rack it off and put a lump of sugar into every bottle. Cork it well, and it will be better the second year than the first.

Scurvy-grass, or spoonwort, is a very sovereign medicinal herb, appropriated chiefly to the health of invalids.

Take the best large scurvy-grass tops and leaves, in May, June, or July, bruise them well in a stone mortar, then put them in a well-glazed earthen vessel, and sprinkle them over with some powder of crystal of tartar, then smear them with virgin honey, and being covered close, let it stand twenty-four hours; then set water over a gentle fire, putting to every gallon three pints of honey, and when the scum rises, take it off, and let it cool; then put the stamped scurvy grass into a barrel, and pour the liquor to it, setting the vessel conveniently end-ways, with a tap at the bottom. When it has been infused twenty-four hours, draw off the liquor, strongly press the juice and moisture out of the herb into the barrel or vessel, and put the liquor up again; then put a little new yeast to it, and suffer it to ferment three days, covering the place of the bung or vent with a piece of bread spread over with mustard seed, downward, in a cool place, and let it continue till it is fine and drinks brisk; then draw off the finest part, leaving only the dregs behind: afterwards add more herbs, and ferment it with whites of eggs, flour, and fixed nitre, verjuice, or the juice of green grapes, if they are to be had; to which add six pounds of the syrup of mustard, all mixed and well beaten together, to refine it down, and it will drink brisk, but is not very pleasant; being here inserted among artificial wines rather for the sake of health than for the delightfulness of its taste.

Take a quart of fine draft Devonshire cider, and an equal quantity of good port. Mix them, and shake them. Bottle them, and let them stand for a month. The best judge will not be able to distinguish them from good Bordeaux.

Those who like a dry wine, should put into the vat, at the commencement of the vinous fermentation, an ounce or two of calcined gypsum, in fine powder.

If the season proves bad, so that some fruits are not sufficiently ripe, immediately after the vinous fermentation, and the must of such fruit is put into the cask, it is to be rolled two or three times a day, for a week or two. A spirituous fermentation will soon commence, the bung of the cask must then be taken out, and the hole covered with a bit of light wood or canvas, and as any scum arises, it should be taken away. When the scum disappears, fill up the cask, and bung it up. But a vent-hole must be left open for a week.

Wines will diminish, therefore the cask must be kept filled up with some of the same wine, or some other that is as good or better.

They must at all times be kept in a cool cellar, if not, they will ferment. If wines are kept in a warm cellar, an acetous fermentation will soon commence, and the result consequently will be vinegar. The more a wine frets and ferments, the more it parts with its strength and goodness: when wines are found to work improperly in the cellar, the vent-peg must be taken out for a week or two.

If any wine ferments, after being perfected, draw off a quart and boil it, and pour it hot into the cask, add a pint or a quart of brandy, and bung up a day or two after.

Or, draw off the wine, and fumigate the cask, with one ounce of flour of brimstone, and half an ounce of cinnamon, in powder. Mix the two together, and tie them up in a rag. Turn the bung-hole of the cask downwards, place the rag under the bung-hole, and set fire to it, so that the gas ascends into the cask. As soon as it is burnt out, fill up the cask with wine, and bung it up tight.

Set fire to a pound or more of broken charcoal, put it into the cask and immediately fill up the cask with boiling water. After this, roll the cask once or twice a day for a week; then pour out the charcoal and water, wash out the cask with clean cold water, and expose it to the external air for some days.

Poor wines may be improved by being racked off, and returned into the cask again; and then putting into the wine about a pound of jar or box raisins, bruised, and a quart of brandy.

Or, put to the wine two pounds of honey, and a pint or two of brandy. The honey and brandy to be first mixed together.

Or, draw off three or four quarts of such wine, and fill the cask up with strong wine.

Take one ounce of roche-alum, make it into powder; then draw out four gallons of wine, mix the powder with it, and beat it well for half an hour; then fill up the cask, and when fine (which will be in a week’s time or little more) bottle it off. This will make it drink fine and brisk.

Flat wines may be restored by one pound of jar raisins, one pound of honey, and half a pint of spirit of wine, beaten up in a mortar with some of the wine, and then put into the cask.

Put into the cask three or four sticks of charcoal, and bung up the cask tight. In a month after take them out.—Or, cut two ripe medlars, put them in a gauze bag, and suspend them from the bung-hole into the wine, and bung up the cask air-tight. A month after take them out, and bung up the cask again.—Or, mix half a pound of bruised mustard-seed, with a pint or more of brandy, and stir it up in the wine; and two days after bung up the cask.

At the finish of the process, when the brandy or spirit is put to the wine, it is particularly recommended that a quarter of an ounce of crystal camphor, in the lump, be dropped into the bung-hole of each eighteen gallons of wine.

Oil poured upon wine, or any other liquor, will prevent it from growing musty, or becoming corrupt.

Bake a long roller of dough, stuck well with cloves, and hang it in the cask.

Rack it often from the lees; and when very brilliant, bottle it off:—this must be done between vintage time and the month of May.

It has (says Mr. Carnell) been a most absurd practice with many families to use green gooseberries, in order to imitate Champaign wine; but green fruit is by no means fit or proper for the making of any wine. Nor, indeed, is it at all necessary in the making an imitation of Champaign.

Take great care to rack off the wine well, and in March bottle it as quick as possible. The bottles must be very clean and dry, and the corks of the best sort, made of velvet or white cork. In two months after the wine will be in fine condition to drink.

Take 1 ounce of chalk, in powder,
½ an ounce of burnt alum,
the white of an egg, and
one pint of spring water.

Beat the whole up in a mortar, and pour it into the wine; after which, roll the cask ten minutes; and then place it on the stand, leaving the bung out for a few days. As soon as the wine is fine, rack it off.

Or, take 1 oz. of ground rice,
½ oz. of burnt alum, and
½ oz. of bay-salt.

Beat the whole up in a mortar, with a pint or more of the wine, pour it into the cask, and roll it ten minutes. The cask must not be bunged up for a few days. As soon as such wine becomes fine, rack it off.

Or, bring the cask of wine out of the cellar, and place it in a shady situation to receive the circulation of the air; and take out the bung. In three weeks or a month, rack it off into a sweet cask, which fill up, and put into the wine an ounce of cinnamon, in the stick; and bung it up tight.

Tap the cask, and put a piece of coarse cloth upon that end of the cock which goes to the inside of the cask; then rack it into a dry cask to thirty gallons of wine, and put in five ounces of powdered alum. Roll and shake them well together, and it will fine down, and prove a very clear and pleasant wine.

Take 1 oz. of salt,
½ an oz. of calcined gypsum, in powder, and
1 pint of skimmed milk.

Mix those up with a little of the wine, and then pour the mixture into the cask; put in a few lavender leaves, stir the wine with a stick, so as not to disturb the lees, and bung it up.

Mix one ounce of calcined gypsum, in powder, and two pounds of honey, in one quart of brandy; pour the mixture into the wine, and stir it so as not to disturb the lees; fill up the cask, and the following day bung it up:—rack this wine as soon as fine.

Or, mix half an ounce of the salt of tartar, half an ounce of calcined gypsum, in powder, with a pint of the wine; pour it into the cask, and put an ounce of cinnamon in the stick; stir the wine without disturbing the lees, fill up the cask, and the day following bung it up.

Or, boil 3 ounces of rice; when cold put it into a gauze-bag, and immerge it into the wine; put into the wine also a few sticks of cinnamon, and bung up the cask. In about a month after, take the rice out.

Take calcined gypsum, in powder, 1 oz.
cream of tartar, in powder, 2 oz.

Mix them in a pint or more of brandy; pour it into the cask; put in, also, a few sticks of cinnamon, and then stir the wine without disturbing the lees. Bung up the cask the next day.

Boil a gallon of wine, with some beaten oyster-shells and crabs’ claws burnt into powder, an ounce of each to every ten gallons of wine; then strain out the liquor through a sieve, and when cold, put it into wine of the same sort, and it will give it a pleasant lively taste. A lump of unslacked lime put into the cask will also keep wine from turning sour.

Boil a pint of skimmed milk; when cold mix with it an ounce of chalk, in fine powder, pour it into the cask, and roll it ten minutes. The following day bung up the wine, and rack it off as soon as fine.

Or, take 1½ oz. of gum-arabic, in fine powder, and
1 oz. of chalk, in powder.

Mix those up with a pint more of wine, pour the mixture into the cask, roll it ten minutes, and then fill it up. Bung it up the next day, and rack off the wine as soon as fine.

Or, take the yolk and white of an egg,
½ oz. of chalk, in powder, and
½ oz. of burnt alum, in powder.

Beat those up in a mortar with a pint of spring water, and pour the mixture into the wine, roll the cask; then fill it up, and bung it up the next day.—Rack off the wine as soon as fine.

In 30 gallons of wine infuse a handful of the flowers of clary; then add a pound of mustard seed, dry ground, put it into a bag, and sink it to the bottom of the cask.

It is in the first place necessary to consider whether the existing state of fermentation be the original or secondary stage of that process which comes on after the former has ceased for several days, and is indeed the commencement of acetous fermentation. That of the former kind rarely proceeds beyond what is necessary for the perfect decomposition of the saccharine and other parts of the vegetable substances necessary for the production of spirit, unless the liquor be kept too warm, or is too weak, and left exposed to the air after the vinous fermentation is completed. The means to correct these circumstances are sufficiently obvious. The heat for spirituous fermentation should not be above 60 degrees Fahrenheit; when it is much above that point, the liquor passes rapidly through the stage of vinous fermentation, and the acetous immediately commences. When too long-continued fermentation arises from the liquor having been kept in a warm situation, it will be soon checked by bunging, after being removed into a cold place; the addition of a small proportion of spirits of wine or brandy, previously to closing it up, is also proper. A degree of cold, approaching to the freezing point, will check fermentation of whatever kind. Fermentation of this kind cannot be stopped by any chemical agent, except such as would destroy the qualities of the liquor intended to be produced.

The secondary stage of fermentation, or the commencement of the acetous, may be stopped by removing the liquor to a cool situation; correcting the acid already formed; and if the liquor contain but little spirit, the addition of a proper proportion of brandy is requisite.

The operation of racking is also necessary to preserve liquor in a vinous state, and to render it clear. This process should be performed in a cool place.

Rack the wines down to the lees into another cask, where the lees of good wines are fresh, then put a pint of strong aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt: after which dip a piece of cloth into it, and when a little dry, set on fire with a brimstone match, put it into the bung-hole, and stop it up close.

First prepare a fresh empty cask, that has had the same kind of wine in it which is about to be racked, then match it, and rack off the wine, putting to every ten gallons two ounces of oyster powder, and half an ounce of bay-salt, then get the staff and stir it well about, letting it stand till it is fine, which will be in a few days; after which rack it off into another cask, (previously matched) and if the lees of some wine of the same kind can be got, it will improve it much.—Put likewise a quart of brandy to every ten gallons, and if the cask has been emptied a long time, it will match better on that account; but if even a new cask, the matching must not be omitted. A fresh empty cask is to be preferred.

N. B. This method will answer for all made wines.

Boiling the fruit is a practice of decided advantage. From this treatment many tasteless fruits acquire a flavour, as is well known, and many bad flavours are converted into agreeable ones. In no case perhaps is this more remarkable than in the black currant, which, harsh and comparatively insipid in its natural state, acquires by boiling a powerful, and, to most persons, a highly agreeable flavour. In making wine from this variety of currant, the effects of this process are very remarkable; the produce of the raw fruit being scarcely distinguished by any particular property from the herd of made wines, while that of the boiled fruit may with careful management be brought to resemble some of the best of the sweet Cape wines. In the white and red currant the same precaution has been attended with results equally successful, though not marked by a contrast so decided. If sweet wine is intended, the quantity of fruit for 10 gallons should not exceed 40 pounds; if dry wine is desired, it may extend to 60. The proportion of sugar will be 30 pounds as before. If a much stronger wine of either quality is desired, it must extend to 40 pounds. Unsound or bruised fruit should be rejected; and the remains of the blossom and fruit stalk carefully removed.

The common strawberry is a natural dentifrice, and its juice, without any preparation, dissolves the tartareous incrustations on the teeth, and makes the breath sweet and agreeable.

Take of spirit of balm, 8 pints,
lemon peel, 4 do.
nutmegs, and
coriander seeds, each, 2 do.
rosemary, marjoram,
thyme, hissop,
cinnamon, sage,
aniseed, cloves,
angelica roots, each 1 pint.

Mix. Distil and keep it for a year in an ice-house.

This is the original receipt of the barefooted Carmelites, now in possession of the company of apothecaries of Paris, who sell a vast quantity of this celebrated water.

Take of essence de bergamotte, 3 oz.
Neroli, 1½ drachms.
cedrat, 2 do.
lemon, 3 do.
oil of rosemary, 1 do.
spirit of wine, 12 lbs.
——— rosemary, 3¼ do.
eau de melissee de Carmes, 2¼ do.

Mix. Distil in balneum mariæ, and keep it in a cold cellar or ice-house for some time. It is used as a cosmetic, and made, with sugar, into a ratafia.

Take of sweet-scented honey water, 1 oz.
eau sans pareille, 1½ do.
essence de jasmin, 5 drachms,
syrup of cloves, and
spirit of violets, each, 4 drachms,
calamus aromaticus,
long-rooted cyperus,
lavender, each, 2 do.
essence of neroli, 1 scruple.

Mix. Some add a few grains of musk and ambergris: it is sweet scented, and may be made into a ratafia with sugar.

The flowers are stratified with wool or cotton, impregnated with oil of behn, or nut oil, in an earthen vessel, closely covered, and kept for some time in a warm bath; this is repeated with fresh flowers, until the oil is well scented: the wool, &c. is then put into a sufficient quantity of spirit of wine, and distilled in balneum mariæ.

Take of coriander seeds, a pound, cassia, four oz. cloves and gum benzoin, each, 2 oz. oil of rhodium, essence of lemon, essence of bergamot, and oil of lavender, each, 1 drachm, rectified spirit of wine, 20 pints, rose water, 2 quarts, nutmeg water, 1 quart, musk and ambergris, each, twelve grains. Distil in a water bath to dryness.

Put 2 drachms each, of tincture of ambergris, and tincture of musk, in a quart of rectified spirit of wine, and half a pint of water; filter and put it up in small bottles.

The Royal Society of Edinburgh received from Dr. Monro the following account of the manner in which this costly perfume is prepared in the east. Steep a large quantity of the petals of the rose, freed from every extraneous matter, in pure water, in an earthen or wooden vessel, which is exposed daily to the sun, and housed at night, till a scum rises to the surface. This is the ottar, which carefully absorb by a very small piece of cotton tied to the end of a stick. The oil collected, squeeze out of the cotton into a very diminutive vial, stop it for use. The collection of it should be continued, whilst any scum is produced.

Take 2 lbs. of Jordan almonds,
5 quarts of rose water,
1 do. of rectified spirit of wine,
½ an oz. of oil of lavender,
2 oz. of Spanish oil-soap, and
4 oz. of cream of roses.

Blanch the almonds in boiling water, dry them well in a cloth, then pound them in a mortar until they become a paste. Pound in the soap and mix it well with the almond paste. Then add the cream of roses. When these are mixed, add the rose-water and spirits, which stir in with a spatula or knife. Strain the whole through a clean white cloth, then add the oil of lavender to the expressed liquid, drop by drop, and stir the whole well. When the mixture has stood for a day, cover it over with a cloth from the dust, then bottle it for use.

Mix together 4 oz. of oil of almonds,
½ an oz. of English oil of lavender,
2 quarts of spirit of wine, and
10 do. of rose-water.

Next, blanch 3 lbs. of Jordan almonds, and pound them in a mortar, with a quarter of a lb. of Spanish oil-soap, half an oz. of spermaceti, and half an oz. of white wax. Put these ingredients into a large jar, with two ounces of pearl-ash, dissolved in an ounce of warm water. Shake the whole well, and then pour it into small bottles for sale.

Take 1 lb. of oil of sweet almonds,
1 oz. of spermaceti,
1 oz. of white wax,
1 pint of rose-water, and
2 drachms of Malta rose, or nerolet essence.

Put the oil, spermaceti, and wax, into a well-glazed pipkin, over a clear fire, and, when melted, pour in the rose-water by degrees, and keep beating, till the compound becomes like pomatum. Now add the essence, and then put the cream into small pots or jars, which must be well covered up with pieces of bladder, and soft skin leather.

Take an ounce of oil of sweet almonds, and half a drachm each, of white wax and spermaceti, with a little balm. Melt these ingredients in a glazed pipkin over hot ashes, and pour the solution into a marble mortar; stir it with the pestle until it becomes smooth and cold, then add gradually an ounce of rose or orange-flower water; stir all the mixture till incorporated to resemble cream. This pomatum renders the skin at once supple and smooth. To prevent marks from the small pox, add a little powder of saffron. The gallipot in which it is kept, should have a piece of bladder tied over it.

Take 4 ounces of clear trotter oil, one ounce of oil of jesamine, 2 ounces of spermaceti, and one ounce of white wax, scraped fine. Melt them together very gently, then pour it into a pan, which must be kept by the fire. Now beat it without intermission, till it becomes one consistent very white body: then put to it 3 ounces of rose or orange-flower water, with about a drachm of spirit of ambergris, or other sweet essence.

Beat the mixture well again, until the water and spirit be properly absorbed. This beating will add greatly to the whiteness as well as the flavour, of the cream, which will now be as white as snow; particularly if care is taken that the utensils and ingredients are quite clean.

In winter, all the utensils, &c. must be kept warm, and the process performed in a warm room. Even the rose water must be warmed, previous to mixture, otherwise the cream will congeal into knobs, so as to cause the whole to be melted again.

In summer every thing must be kept cool after the melting and mixing. More wax must likewise be used in summer than in winter.

When put into pots, the cold cream is to be kept very cool: each having honey water poured on the top, in order to improve the flavour.

Put a pound and a half of clear beef marrow into an earthen pan of fresh water, and change the same for ten days, then steep it in rose water for 24 hours, and drain it in a cloth till dry. Take an ounce of storax, gum benjamin, odoriferous Cypress powder, or of Florence, half an ounce of cinnamon, two drachms of cloves, and two drachms of nutmeg, all finely powdered; mix them with the marrow, then put the ingredients into a three-pint pewter pot, make a paste of the white of egg and flour, and lay it upon a piece of rag, over that, put another piece of linen to cover the top close. Put the pot into a large copper pot with water, and keep it steady that it may not reach to the covering of the pot that holds the marrow. As the water shrinks, add more, for it must boil four hours without ceasing; strain the ointment through a linen cloth into small pots, and when cold cover them up close with bladder and paper. Don’t touch it with anything but silver.

Put half a pound of best Spanish oil soap, scraped very fine, into a gallon of boiling water. Stir it well for some time, and let it stand till cold. Add a quart of rectified spirit of wine, and half an ounce of oil of rosemary; stir them again.

This compound liquid, when put up in proper phials, in Italy, is called tincture of pearls. It is an excellent cosmetic for removing freckles from the face, and for improving the complexion.

Take of Brazil dust, 1 oz.
water, 3 pints,
isinglass, 6 drachms,
cochineal, 2 do.
alum, 1 oz.
borax, 3 drachms.

Take of blanched sweet almonds, 1 lb.
 ———– bitter do. ½ lb.
 sugar, 1 lb.

Beat up with orange flower water.

To make this paste, take six pounds of fresh almonds, which blanch and beat in a stone mortar, with a sufficient quantity of rose-water. Now add a pound of finely drained honey, and mix the whole well together. This paste, which is exceedingly good for the hands, is to be put into small pots for sale.

If this paste gets dry, rub it up on a marble slab, with rose-water. To prevent this dryness, put about half a tea-spoonful of this water on the top of each pot, before tying up.

Take 5 pounds of hog’s-lard,
1 pound of mutton suet,
3 ounces of Portugal water,
½ an ounce of essence of bergamot,
4 ounces of yellow wax, and
½ a pound of palm oil.

Mix.

Take 25 pounds of hog’s-lard,
8 pounds of mutton suet,
6 ounces of oil of bergamot,
4 ounces of essence of lemons,
½ an ounce of oil of lavender, and
¼ of an ounce of oil of rosemary.

These ingredients are to be combined in the same manner as those for the hard pomatum. This pomatum is to be put up in pots, in the usual way.

Take 4 pounds of fresh and white mutton suet skinned and shredded very fine; which melt in about two quarts of spring water; and whilst hot, put the whole into a well-glazed earthen pan, small at bottom, and wide at the top. Let it stand until the fat is quite cold, and all the impurities fall to the bottom, which carefully scrape off.

Now break the fat into small pieces, which put into a pan, with 2 gallons of spring water, for a whole day; stir and wash often. Next day change the water, and when poured off a second time, at the end of twenty-four hours, dry the fat by rubbing in a clean linen cloth.

Now put the suet with 1½ pound of fresh hog’s-lard, into a large pan, and melt the whole over a gentle fire. When properly combined, put the whole into an earthen pan, and beat it with a wooden spatula, until cold.

Whilst beating, add 6 drachms of essence of lemon, and 30 drops of oil of cloves, previously mixed together. Now continue beating, until the mixture be perfectly white, and afterwards put it up into small pots.

Leave the pots open until the pomatum is quite cold; when cover them by pieces of bladder, &c. In summer, use more suet, and mix in a cool place:—in winter use more hog’s-lard, and make the pomatum in a warm room.

Take 30 pounds of suet,
1½ pounds of white wax,
6 ounces of essence of bergamot,
4 ounces of lemon,
1 oz. of lavender,
4 drachms of oil of rosemary, and
2 drachms of essence of ambergris.

Shred and pick the suet clean, and melt in an earthen pan or pipkin. Then stir it well and strain; and when nearly cold, add the perfumes, stirring well as before; when properly mixed, pour it into tin moulds.

Take 6 ounces of common pomatum, and add to it 3 ounces of white virgin wax, scraped fine. Melt them in an earthen pan, immersed in a larger one, containing boiling water; both being placed over a clear and steady fire. When properly incorporated, keep stirring, until it is nearly cold; then put it into small pots, or make it up into small rolls. Perfume it according to taste.

Strip a large double handful of rosemary; boil it in a tin or copper vessel, with half a pound of common soft pomatum, till it comes to about 3 or 4 ounces; strain it off, and keep it in the usual way.

There are several sorts: the finest is made from real pearls, and is the least hurtful to the skin. It gives the most beautiful appearance, but is too dear for common use; still the perfumer ought never to be without it, for the use of the curious and the rich.

The next best pearl powder is made as follows:—

Take 4 ounces of the best magistery of bismuth,
2 ounces of fine starch powder.

Mix them well together, and put them into a subsiding glass, wide at top and narrow at bottom; pour over them a pint and a half of proof spirit, and shake them well; let them remain a day or two. When the powder falls to the bottom, pour off the spirit, leaving it dry; then place the glass in the sun, to evaporate the moisture.

Next turn out the white mass, the dirty parts of which form the top, whilst the pure ingredients remain at the bottom. If there be any dirty particles, scrape them off, and again pulverize the remaining part of the cake, and pour more proof spirit over it. Proceed as before; and, if there be any moisture remaining, place the cone on a large piece of smooth chalk, to absorb its moisture.

Cover the whole with a bell-glass, to preserve it from dust, and set it in the sun to dry and whiten it. Next grind the mass with a muller on a marble stone, and keep the powder in a glass bottle, secured, by a ground stopper, from air.

Blanch 5 or 6 pounds of bitter almonds, by boiling in water, and then beat them very fine in a marble mortar, with 2 pounds of orange flowers. If the paste be too oily, add to it some bean flour, finely sifted, but let no water enter the composition.

This paste is made abroad, but comes here very damaged, the sea-air destroying its properties.

Take 4 ounces of coral, reduced to an impalpable powder,
8 ounces of very light Armenian bole,
1 ounce of Portugal snuff,
1 ounce of Havannah snuff,
1 ounce of good burnt tobacco ashes, and
1 ounce of gum myrrh, well pulverized.

Mix them together, and sift them twice.

To make a good tooth-powder, leave out the coral, and in its place put in pieces of brown stone-ware, reduced to a very fine powder. This is the common way of making it.

Take of fresh conserve of roses, 2 ounces, the juice of half a sour lemon, a little very rough claret, and 6 ounces of coral tooth-powder. Make them into a paste, which put into small pots; and, if it dry by standing, moisten with lemon juice and wine, as before.

Take of good soft water, 1 quart,
juice of lemon, 2 ounces,
burnt alum, 6 grains,
common salt, 6 grains.

Mix.

Boil them a minute in a cup, then strain and bottle for use: rub the teeth with a small bit of sponge tied to a stick, once a week.

A mixture of honey with the purest charcoal will prove an admirable cleanser.

Well boil and skim 1 pound of honey; add to it a quarter of a pound of bole ammoniac, 1 oz. of dragon’s blood, 1 of oil of sweet almonds, ½ an ounce of oil of cloves, 8 drops of essence of bergamot, a gill of honey water, all mixed well together, and put into pots for use.

Take marine marsh-mallow roots, cut them into lengths of 5 or 6 inches, and of the thickness of a middling rattan cane. Dry them in the shade, but not so as to make them shrivel.

Next finely pulverize two ounces of good dragon’s blood, put it into a flat-bottomed glazed pan, with four ounces of highly rectified spirit, and half an ounce of fresh conserve of roses. Set it over a gentle charcoal fire, and stir it until the dragon’s blood is dissolved; then put in about thirty of the marsh-mallow sticks; stir them about, and carefully turn them, that all parts may absorb the dye alike. Continue this until the bottom of the pan be quite dry, and shake and stir it over the fire, until the sticks are perfectly dry and hard.

Both ends of each root or stick should, previous to immersion in the pan, be bruised gently by a hammer, for half an inch downwards, so as to open its fibres, and thereby form a brush.

They are generally used by dipping one of the ends in the powder or opiate, and then, by rubbing them against the teeth, which they cleanse and whiten admirably.

There are several cheap sorts of these tooth-brushes which are made in the same manner, except that, as a basis, rattan cane, or even common deal, cut round, is used instead of the marsh-mallow roots.

Put 8 ounces of the best olive oil into a wide-mouthed bottle, add two ounces of the small parts of alkanet-root.

Stop up the bottle, and set it in the sun; shake it often, until it be of a beautiful crimson. Now strain the oil off very clear from the roots, and add to it, in a glazed pipkin, three ounces of very fine white wax, and the same quantity of fresh clean mutton suet. Deer-suet is too brittle, and also apt to turn yellow.

Melt this by a slow fire, and perfume it when taken off, with forty drops of oil of rhodium, or of lavender. When cold, put it into small gallipots, or rather whilst in a liquid state.

The common way is to make this salve up into small cakes; in that form the colour is very apt to be impaired.

This salve never fails to cure chopped or sore lips, if applied pretty freely at bed-time, in the course of a day or two at farthest.

Beat the alkanet-root in a mortar, until its fibres are properly bruised; then tie it up in a piece of clean linen rag, and put this in a clear pipkin with the oil. When the oil has begun to boil, it will be found of a deep red. The bag is now to be taken out, pressed and thrown away, and then the other ingredients are to be added as above.

This may be made as above, except in the use of alkanet root, which is to be left out. Though called lip-salve, this composition is seldom applied to the lips; its principal use consisting in curing sore nipples, for which it is an excellent remedy.

Take two ounces of Terra Japonica, half an ounce of sugar candy, both in powder. Grind one drachm of the best ambergris with ten grains of pure musk; and dissolve a quarter of an ounce of clean gum tragacanth in two ounces of orange-flower water. Mix all together, so as to form a paste, which roll into pieces of the thickness of a straw. Cut these into pieces, and lay them in clean paper. This is an excellent perfume for those whose breath is disagreeable.

Take of oven-dried best cloves, cedar and rhubarb wood, each one ounce, beat them to a powder, and sprinkle them in a box or chest, where they will create a most beautiful scent, and preserve the apparel against moths.

Cut, slice, and mix well together, in the state of very gross powder, the following ingredients:
2 oz. of yellow saunders,
2 oz. of coriander seeds,
2 oz. of orris root,
2 oz. of calamus aromaticus,
2 oz. of cloves,
2 oz. of cinnamon bark,
2 oz. of dried rose leaves,
2 oz. of lavender flowers, and
1 lb. of oak shavings.

When properly mixed, stuff the above into small linen bags, which place in drawers, wardrobes, &c., which are musty, or liable to become so.

Take of ambergris one drachm, civet the like quantity; add flour-butter a quarter of an ounce; and with these well mixed, rub the gloves over gently with fine cotton wool, and press the perfume into them.

Take of damask or rose scent, half an ounce, the spirit of cloves and mace, each a drachm; frankincense, a quarter of an ounce. Mix them together, and lay them in papers, and when hard, press the gloves; they will take the scent in 24 hours, and hardly ever lose it.

This excellent spirit requires 6 drachms of China musk, 20 grains of civet, and 2 drachms of red rose buds. Reduce these ingredients to powder with loaf-sugar, and pour over them three pints of spirit of wine.

Take of benjamin, storax, and galbanum, each half an ounce, temper them, being bruised into powder, with the oil of myrrh, and burn them in a chafing-dish, or else take rosemary, balm, and bay leaves; heat them in wine and sugar, and let the moisture be consumed; likewise burn them by the heat of the pan, and they will produce a very fine scent.

Powder separately the following ingredients, and then mix, on a marble slab,

1 lb. of gum benzoin,
8 oz. of gum storax,
1 lb. of frankincense, and
2 lbs. of fine charcoal.

Add to this composition the following liquids:
6 oz. of tincture of benzoin,
2 oz. of essence of ambergris,
1 oz. of essence of musk,
2 oz. of almond oil, and
4 oz. of clear syrup.

Mix the whole into a stiff paste, and form into pastils, of a conical shape, which dry in the heat of the sun. If more liquid should be required for the paste, add warm water.

Beat and sift fine a pound of the four gums left after the making of honey-water, one pound also of the ingredients left from the spirit of Benjamin, one pound of the best sealing-wax, and one pound of genuine gum benzoin.

Dissolve some clear common gum arabic in a quantity of rose-water, of a pretty thick consistency, and add to it sixty drops of spirit of musk.

Mix the whole together, so as to make a pretty stiff paste, which make up into small cones or balls. Dry them thoroughly before they are put away, otherwise they will become mouldy.

These pastils are particularly useful for burning in rooms, where the sick or the dead have lain. They are used in very considerable quantities in the two Houses of Lords and Commons; also in various halls, assembly-rooms, &c.

Take half a pound of pulvil powder, made from apple-tree moss, half an ounce of grey ambergris, thirty grains of musk, and twenty grains of civet.

Grind the musk and civet with loaf sugar, to a very fine powder; melt the ambergris, with 6 drops of the oil of behn nuts, over a gentle fire, in a clean vessel, not brass or copper; add, as it melts, a few drops of the juice of green lemon, and about 4 drops each of oil of rhodium and lavender.

When the ambergris is melted, put the above powder into it, stir and mix it well. Add, by degrees, the powder of apple-moss; and when the whole is combined, pulverize and sift it through a very fine hair sieve; what will not pass through, return into the mortar, again pound it with loaf-sugar, until the whole is reduced to fine powder.

Melt 2 penny-weights of fine ambergris, in a brass mortar, very gently, stir in quickly, 8 drops of green lemon juice, and the same of behn-nut oil.

Add, ready powdered with fine loaf-sugar, 12 grains of musk, 12 grains of civet, and 24 grains of residuum from the making of spirit of ambergris.

Add 1 ounce of spirit of ambergris—mix and incorporate them well, and add 16 pounds of fine dry hair-powder. Pass the whole, twice, through a fine hair sieve; then lay it open for three days, in a dry room, stir it often, that the spirit may entirely evaporate, otherwise it may turn sour, which, however, will go off by keeping. Bottle and stop it close.

Take 2 penny-weights of pure musk, 12 grains of civet, and 1 penny-weight of the residuum of spirit of ambergris. Make this into a paste, with 2 ounces of spirit of musk, made by infusion. Powder it with loaf-sugar and mix in 16 pounds of fine hair powder.

Take best dried and scraped orris roots, free from mould. Bruise or grind them: the latter is best, as, being very tough, they require great labour to pound. Sift the powder through a fine hair sieve, and put the remainder in a baker’s oven, to dry the mixture. A violent heat will turn the roots yellow.

When dry, grind again, and sift; and repeat the same until the whole has passed through the sieve; mix nothing with it, as it would mould and spoil it.

Drop twelve drops of genuine oil of rhodium on a lump of loaf-sugar; grind this well in a glass mortar, and mix it thoroughly with three pounds of orris powder. This will, in its perfume, have a resemblance to a well-flavoured violet. If you add more rhodium oil, a rose perfume, instead of a violet one, will be produced; the orris powder is a most agreeable perfume, and only requiring to be raised by the addition of the above quantity of the oil.

Keep this perfume in the same manner as the others. What is sold at the druggist’s shops is generally adulterated.

Take two pecks of fresh, dry damask rose-leaves; strip them from their leaves and stalks; have ready 16 pounds of fine hair-powder. Strew a layer of rose-leaves, on sheets of paper, at the bottom of a box, cover them over with a layer of hair-powder; then strew alternately a layer of roses and powder, until the whole of each has been used.

When they have lain 24 hours, sift the powder out, and expose it to the air 24 hours more. Stir it often. Add fresh rose-leaves, twice, as before, and proceed in the same way; after this dry the powder well by a gentle heat, and pass it through a fine sieve. Lastly, pour ten drops of oil of rhodium, or three drops of otto of roses, on loaf-sugar, which triturate in a glass mortar, and stir well into the powder, which put into a box, or glass, for use. This hair-powder perfume will be excellent, and will keep well.

Take sixteen pounds of hair powder, and forty drops of Roman oil of bergamot, and proceed in all respects as before, but do not leave the compound exposed to the air; for in this case the bergamot is so volatile that it will quickly fly off.

Take twelve pounds of fine starch-powder, add three pounds of the ambergris perfume: mix them well together, and run it twice through a fine hair sieve. Put it into a well closed box, or glass, for use.

This is the first and best sort of ambergris powder: but for a second, or inferior sort, put only a pound and a half of the perfume, to the above quantity of starch-powder.

Mix twelve pounds of starch-powder, and three pounds of musk perfume, as before. A second sort of this hair-powder may be made by using half the quantity of perfume.

Mix twelve pounds of hair-powder with three pounds of the violet perfume, and lay it by for use.

Mix well twelve pounds of starch powder, with three pounds of the rose perfume. Sift; put it up in a cedar box, or glass bottle.

A second sort of this powder may be made by using half the quantity of the perfume, to twelve pounds of powder, and adding two drops of otto of roses, previously dropped on sugar, and well triturated in a glass mortar.

Take of fresh lime-stone, 1 oz.
pure potass, 1 drachm,
sulphuret of potass, 1 drachm.

Reduce them to a fine powder in a Wedgewood mortar. If the hair be first washed, or soaked in warm water, (130 Fahr.) for ten minutes, this article, formed into a thin paste with warm water, and applied whilst warm, will so effectually destroy the hair in five or six minutes, that it may be removed by washing the skin with flannel. It is a powerful caustic, and should therefore be removed as soon as it begins to inflame the skin, by washing it off with vinegar. It softens the skin, and greatly improves its appearance.

Take good new scarlet wool cuttings, and spirit of wine, or lemon-juice, boil them in a well-glazed earthen pot, well stopped, till the liquid has charged itself with all the colour of the scarlet, strain the dye through a cloth, and all the colour therefrom; boil it afterwards in a little arabic water, till the colour becomes very deep. The proportion of materials is, to half a pound of scarlet cuttings, a quarter of a pint of spirit of wine, and a sufficient quantity of water to assist the soaking. Then, in the colour extracted, put a piece of gum arabic, of the size of a filbert: next steep some cotton in the colour, and wet some sheets of paper with the dye, which repeat several times, as often as they are dry, and you will find them sufficiently charged with rouge for use.

Pour into the alkaline liquor which holds in solution the colouring part of bastard saffron, such a quantity of lemon juice as may be necessary to saturate the whole alkaline salts. At the time of the precipitation, the latter appears under the form of a fecula full of threads, which soon falls to the bottom of the vessel. Mix this part with white talc, reduced to fine powder, and moistened with a little lemon-juice and water. Then form the whole into a paste, and having put it in small pots, expose it to dry. This colour is reserved for the use of the toilette; but it has not the durability of that prepared from cochineal.

Fine carmine, properly pulverized and prepared for the purpose, is the best that can be employed with safety and effect: it gives the most natural tone to the complexion, and imparts a brilliancy to the eyes, without detracting from the softness of the skin. To use it economically, take some of the finest pomatum, without scent, in which there is a proportion of white wax, about the size of a pea, just flatten it upon a piece of white paper, then take on a pointed penknife, carmine equal to a pin’s head, mix it gently with the pomatum, with your finger, and when you have produced the desired tint, rub it in a little compressed cotton, pass it over the cheeks till colour is clearly diffused, void of grease. Ladies will find, upon trial, that this economical rouge will neither injure the health nor the skin; and it imitates perfectly the natural colour of the complexion.

Take of French chalk, powdered, 4 oz.
oil of almonds, 2 drachms,
carmine, 1 do.

Infuse an ounce and a half of gum benzoin, 2 ounces of red saunders, in powder, and 2 drachms of dragon’s blood, in 12 ounces of rectified spirit of wine, and 4 ounces of river or rain water. When the ingredients have been mixed, stop the bottle close, and shake frequently during seven days; then filter through blotting paper.

To each pound of ox-gall, add,
roche alum, 1 drachm,
rock salt, ½ oz.
sugar candy, 1 oz.
borax, 2 drachms,
camphor, 1 drachm.

Mix and shake well for 15 minutes, then often, daily, for 15 days, or till the gall is transparent; filter through cap paper; use when exposed to the sun;—always washing off before sleep.

The varied flavour of snuffs of different kinds arises less from the state of the original leaf, than the factitious additions of manufacturers. The snuff of Martinico, celebrated under the term “Macouba,” is made from the best leaves, which being moistened with juice from their excellent sugar-canes, undergoes fermentation, and having thrown off the offensive fetor in scum and residuum, is evaporated and ground in the usual manner.

Its basis is powdered asarum, (vulgo Asarabacca), reduced by admixture with a small portion of powdered dock-leaf, or any other innoxious vegetable. The finely levigated snuff, known as “Scotch,” may be added agreeable to the taste of the consumer; and finally a solution of spirit of wine and camphor, in the proportion of one drachm of the latter, in fifteen of spirit, is to be dropped upon the camphor, from five to ten drops to an ounce. Bottle your snuff immediately.

May be made of a very pleasant flavour, with the powder produced from sage, rosemary, lilies of the valley, and tops of sweet marjorum—of each one ounce, with a drachm of Asarabacca root, lavender flowers, and nutmeg; it should be very fine, and it will relieve the head vastly.

Take good unsifted Havannah snuff, and grind it down to a fine powder. If the tobacco be too strong, mix it with the fine powder of Spanish nut-shells, which is by far the best mixture which can be used. Over this sprinkle some weak treacle water, and when, after mixing with the hands, it has lain in a heap for some days, to sweat and incorporate, pack it up; but take care that it be not too moist.

This snuff, in the course of twelve months, will be of one uniform and agreeable flavour; and will keep good and mending, for many years. When old, this sort will hardly be inferior to any of the plain snuffs made in Spain.

The fine powder, which is the best part of the snuff as it comes from abroad, is sifted from the bale snuff; and the course and stalky part left, is ground down, previously mixed with strong cheap tobacco powder, or dust, along with savine, brick-dust, yellow sand, the sweepings of tobacco, old rotten wood, and with many other filthy vegetable substances, both dry and green, to pass as the real flavour of tobacco. All or most of these ingredients being mixed into one body. This is nothing more than colouring the filthy compound with red ochre, or umber, or other noxious red or brown colour, mixed with water and molasses!

The whole, when properly incorporated, is now passed through a hair sieve, to mix it more intimately; and is then left for some time to sweat, or become equally moist. This moistness is intended to imitate the oiliness which is peculiar to the real genuine rancia from Havannah.

This snuff is packed in barrels, tin canisters, and stone jars, so that it may come out in lumps, like the Spanish snuffs. This is done to deceive the purchaser, on whom this bad compound is imposed for real Spanish snuff. Such is the composition of a very great part of what is made and sold in this town for common Spanish snuff.

Suet is the basis of all the soaps of the toilette, known by the name of Windsor soap, because olive-oil forms a paste too difficult to melt again, and contains an odour too strong to be mixed with essences. The suet soap dissolved hot in alcohol retakes its solid state by cooling. To this fact is due the discovery of transparent soap, which, if well prepared, has the appearance of candied sugar; it may also be coloured, and the vegetable hues for this purpose, are preferable to mineral; any person may make this soap, by putting in a thin glass phial, the half of a cake of Windsor soap-shavings; fill it with one half of alcohol, and put it near the fire until the soap is dissolved; this mixture, placed into a mould to cool, produces the transparent soap.

Melt hard curd soap, and scent it with oil of karni, and essence of bergamot, bought at the druggists; or the essence of bergamot may be omitted.

Upon 1 lb. of quick-lime, pour 3 quarts of boiling distilled water; add 1 lb. of salt of tartar, dissolved in 1 quart of water; cover the vessel, and when cold, filter through a cotton cloth: a pint should weigh exactly 16 ounces troy; if more, add distilled water, and if less evaporate. Then add one third of oil of almonds, simmer them together for some hours, or until the oil forms a jelly; when cool, which may be tried on a small quantity, add common salt, and then continue boiling till the soap is solid; when cold, skim off the water, and then pour into moulds.

Take 2 lbs. of soap ley, made of barilla or kelp, so strong that a bottle, holding half a pint of water, will hold 11 ounces of the ley, and 4 lbs of oil of almonds; rub them together in a mortar, and put the mixture into tin moulds, where let it be for some weeks, till the combination is perfect.

Take ten pounds of white oil soap, and ten pounds of Joppa soap. Cut them into small square pieces, which set to dry for three days: the oil-soap, particularly, must be thus dried.

Scrape, very finely, five pounds of oil-soap, which dry for one day, in the open air, mix it well in the shaving-box with five pounds of powder, add an ounce and a half of the best vermilion.

In mixing, place pieces of soap, and coloured powder, in layers in the box, making, in all, four alternate layers of each. When a layer of each has been placed in the box, sprinkle a pint of rose-water over the cut soap; for if it be much combined with the powder, it will become lumpy and hard, and consequently spoil the wash-balls. The same quantity of rose-water is to be used for moistening each of the other soap layers. Next mix a pint of thin starch, which has been well boiled in half a pint of rain water, with half a pint of rose-water, and distribute it equally well mixed among the mass, by turning it over repeatedly, and then press it down close with the hands. If a piece be now cut out from the mass, the operator will perceive whether the marbling is sufficiently good; and if so, he may proceed immediately to form his wash-balls.

Take of fresh ley, strong enough to bear an egg, eight pounds, and put to it of deer’s, goat’s, or lamb’s suet, (which has previously been well cleansed from all skins, &c. by rose-water,) two pounds, and one pound of olive-oil, or rather behn-nut oil. Let all these simmer over the fire in a well-glazed pot, until it be pretty nearly of the consistence of crown or Naples soap; then turn it out into a large flat pan, which set on the leads or roof of the house, exposed to the heat of the sun for fifty days. The pan must be covered over with a bell glass, such as the gardeners use, and the mixture must be stirred once a day, during the whole of this time.

In about six weeks or two months, the operator will have a most excellent ground-work for Naples soap, which only requires perfuming in the following manner, to render it even preferable to the foreign sorts.

Take of oil of rhodium, one ounce, of spirit of ambergris, two ounces and a half, spirit of musk, half an ounce; mix these well together, and then put the compound into the pan of soap. Stir the whole well, and incorporate the perfumes with the soap, on a marble stone by means of a muller. Put up into small jars, or preserve in a mass in a large jar, according to sale or convenience. If kept for twelve months, this soap will be found, by comparison, to be far preferable to the best soap that ever came from Naples.

Tie a piece of muslin or gauze over a glazed earthern pot, whose mouth is just large enough to receive the bottom of a warming-pan; on this cloth lay the herb, clipped; then place upon them the warming-pan, with live coals in it, to cause heat just enough to prevent burning, by which means as the steam issuing out of the herb cannot mount upwards, by reason of the bottom of the pan just fitting the brim of the vessel below it, it must necessarily descend, and collect into water at the bottom of the receiver, and that strongly impregnated with the essential oil, and the salt of the vegetable thus distilled; which, if wanted to make spirituous or compound water, is easily done, by simply adding some good spirits, or French brandy to it, which will keep good for a long time, and be much better than if the spirits had passed through a still, which must, of necessity, waste some of their strength. Care should be taken not to let the fire be too strong, lest it scorch the plants; and to be made of charcoal, for continuance and better regulation, which must be managed by lifting up and laying down the lid, as wanted to increase or decrease the degrees of heat. The deeper the earthen pan, the cooler the season, and the less fire at first (afterwards to be gradually raised), in the greater perfection will the distilled water be obtained.

As the more moveable, or volatile parts of vegetables, are the aqueous, the oily, the gummy, the resinous, and the saline, these are to be expected in the waters of this process; the heat here employed being so great as to burst the vessels of the plants, some of which contain so large a quantity of oil, that it may be seen swimming on the surface of the water.

Although a small quantity only of distilled waters can be obtained at a time by this confined operation, yet it compensates in strength what is deficient in quantity. Such liquors, if well corked up from the air, will keep good a long time, especially if about a twentieth part of any spirits be added, in order to preserve the same more effectually.

As the method of performing the operation by the cold still is the very same, whatever plant or flower is used, the following instance of procuring a water from rosemary, will be abundantly sufficient to instruct the young practitioner in the manner of conducting the process in all cases whatever.

Take rosemary, fresh gathered in its perfection, with the morning dew upon it, and lay it lightly and unbruised upon the plate or bottom of the still; cover the plate with its conical head, and apply a glass receiver to the nose of it. Make a small fire of charcoal under the plate, continuing it as long as any liquor comes over into the receiver.

When nothing more comes over, take off the still head, and remove the plant, putting fresh in its stead, and proceed as before; continue to repeat the operation successively, till a sufficient quantity of water is procured. Let this distilled water be kept at rest in clean bottles, close stopped, for some days in a cool place; by this means it will become limpid, and powerfully impregnated with the taste and smell of the plant.

Take of spearmint leaves, fresh, 1½ lbs. sea wormwood tops, fresh, angelica leaves, fresh, each 1 pound; water, as much as is sufficient to prevent burning. Draw off by distillation 3 gallons.

Or, take of elder flowers, moderately dried, 2 pounds; angelica leaves, fresh gathered, 1 pound; water, a sufficient quantity. Distil off three gallons.

Take of pennyroyal leaves, dry, a pound and a half; water, as much as will prevent burning. Draw off by distillation 1 gallon.

Take of spearmint leaves, fresh, any quantity; water, three times as much. Distil as long as the liquor which comes over has a considerable taste or smell of the mint.

Or, take spearmint leaves, dried, 1½ lbs., water as much as is sufficient to prevent burning. Draw off by distillation 1 gallon.

Take of bruised cinnamon, 1 lb.
water, 2 gallons.

Simmer in a still for half an hour, put what comes over into the still again; when cold, strain through flannel.

Take two gallons of fine old honey-water, put it into a still capable of holding four gallons, and add the thinly pared rinds of six or eight fresh citrons, neither green nor mellow ripe. Then add sixty or seventy drops of fine Roman bergamot; and, having luted the apparatus well, let the whole digest in a moderate heat for twenty-four hours. Draw off, by a water-bath heat, about one gallon.

Take six pounds of the white sweet almond cakes, from which jessamine oil has been made abroad; beat and sift them to a fine powder, and put to it as much fresh oil of jessamine as will be required to make it into a stiff paste. Let this paste be dissolved in about six quarts of spring water, which has been previously well boiled, and left until it has become about half cold. Stir and mix the whole well together; and when the oil and water has been well combined, let the whole stand until the powder has fallen to the bottom of the vessel. Now pour the liquid off gently, and filter it through cotton, in a large tin funnel, into the glass bottle in which it is to be kept for use.

The powder or sediment which has been left at the bottom of the vessel, when dried by the heat of the sun, answers very well for making almond paste for the hands.

Jamaica pepper is the fruit of a tall tree growing in the mountainous parts of Jamaica, where it is much cultivated, because of the great profit arising from the cured fruit, sent in large quantities annually into Europe.

Take of Jamaica pepper, half a pound; water, two gallons and a half; draw off 1 gallon with a pretty brisk fire. The oil of this fruit is very ponderous, and therefore, this water is made in an alembic.

Infuse eight or ten pounds of the cuttings of green myrtle, in nearly twenty gallons of rain or river water, and add thereto a pint of fresh yeast, after it has stood for twenty-four hours. At the end of another day and night, put the whole into a still, with a pound of bay salt. Draw off the whole of the water; and, next day, infuse more myrtle leaves, as before, and distil again. Repeat the same a third time.

Take two pounds of orange flowers, and twenty-four quarts of water, and draw over three pints.

Or, take twelve pounds of orange flowers, and sixteen quarts of water, and draw over fifteen quarts.

Take of the outward yellow rind of Seville oranges, four ounces; water, three gallons and a half; draw off one gallon by the alembic, with a brisk fire.

Take of the herb of peppermint, dried, 1½ lbs.
water, as much as is sufficient to prevent burning.

Distil off a gallon. This has been known to allay sickness when nothing else would succeed, and is used in flatulent colics. A wine-glassful may be taken, and often repeated.

Take of oil of peppermint, 1 pound,
water, a sufficient quantity.

Draw off 30 gallons. This is stimulant and carminative; and covers disagreeable flavours.

Take a pint of orange-flower water, a pint of rose-water, and half a pint of myrtle-water; to these put a quarter of an ounce of distilled spirit of musk, and an ounce of spirit of ambergris. Shake the whole well together, and the process will be finished.

Take of the leaves of fresh damask roses, with
the heels cut off, 6 lbs.
water, as much as to prevent burning.

Distil off a gallon.

The distilled waters should be drawn from dried herbs, because the fresh cannot be got at all times in the year. Whenever the fresh are used the weights must be increased; but whether the fresh or dry are made use of, it is left to the judgment of the operator to vary the weight, according as the plants are in greater or less perfection, owing to the season in which they grew or were collected.

Take of the bruised fruit, 20 lbs.
water a sufficient quantity.

Draw off two gallons and a half: this water is very fragrant.

Take of water, 10 gallons.

Distil. Throw away the first ⅓ gallon, and draw off four gallons, which keep in glass or stone ware.

Distilled water is used as a diet drink in cancerous diseases, and should be used in making medicines when the salts contained in common water would decompose them.

Take of fine old French brandy, 2 gallons, or 1 gallon of highly rectified spirit of wine, and 1 gallon of spring water. Put to the brandy, or diluted spirits, ½ an ounce, or more, of true Roman oil of bergamot, whose parts have been previously well divided by trituration with lump sugar, in a glass mortar.

Now distil by a water heat, and draw off six quarts only. By this operation, a most excellent bergamot water will be produced, which will remain good for twenty years.

The original receipt for preparing this invaluable lotion, is written in letters of gold in the hand-writing of Elizabeth, queen of Hungary.

Take of aque vitæ, four times distilled, 3 parts,
the tops and flowers of rosemary, 2 parts.

To be put together in a close-stopped vessel, and allowed to stand in a warm place, during fifty hours, then to be distilled in an alembic, and of this, once every week, 1 drachm to be taken in the morning, either in the food or drink, and every morning the face and the deceased limb to be washed with it.

Take thirty gallons of spirit of wine; put to it, in a large still, six large bunches of fine green rosemary, when the flowers are white, and in full bloom; one pound of lavender-flowers, and four ounces of true English oil of rosemary. The rosemary-leaves and flowers must be stripped from all their wood and green twigs.

When the whole has been in a state of digestion for twenty-four hours, distil as before, drawing off about twenty-five or twenty-six gallons, but no more. When distilled, stop it closely in a copper vessel, and keep it undisturbed for about a month.

Take 14 pounds of lavender flowers, 10½ gallons of rectified spirit of wine, and one gallon of water; draw off 10 gallons by a gentle fire; or, which is much better, by a sand bath heat.

Take 30 gallons of the best wine spirit; pour it into a copper still, placed in a hot-water bath, over a clear but steady fire; put to it 6 pounds of the largest and freshest lavender flowers, after having separated them from all stalks and green leaves, which give the lavender-water a woody and faint smell. Put no water into the still, close all the junctures well, and let the spirits and flowers stand in a state of digestion for 24 hours; and then, with a gentle fire, draw off 25, or, at most, 26 gallons only, which, as soon as distilled, are to be poured into a copper vessel, for keeping. Wooden vessels and cans are to be avoided, as the best parts of the oil, and of the spirits, will be absorbed by them and consequently lost.

When the distillation is over, draw out, or quench the fire, and let the remaining spirits and flowers continue in the still until the next day.

When the above quantity of 25 or 26 gallons has stood for 4 or 5 days, put it to ten ounces of true English oil of lavender. Mix the whole well in the jar, by drawing out one or two gallons, and then returning them. Repeat this ten or twelve times, then stop the vessel up close, and do not disturb it for a month, at least.

To the four or five gallons of the spirits, and the lavender flowers left in the still, after the distillation mentioned in the last article, add 15 gallons of common proof spirit, 9 or 10 gallons of spring water, 3 pounds of lavender flowers, and 4 ounces of oil of lavender, intimately mixed with loaf-sugar, by powdering it in a glass mortar.

Digest the whole, and draw off 25 gallons, proceeding in every respect as before, except that in this case, no oil is to be added; for, as there is so much water present, the addition of oil would be apt to turn the whole quantity muddy, or of a bluish or opaque colour, which it cannot be easily freed from, without a second distillation.

Mix with one gallon of proof spirit, 1¼ ounce of true English oil of lavender, which is all that will properly combine with the spirit, without injuring the colour, by rendering it muddy. When the spirit and the oil are properly mixed, they are to be put into glass bottles, which are to be well stopped, and ought to be shaken before used.

Distil by a gentle heat in a sand or water-bath; or, mix and shake frequently during fourteen days, the following ingredients:

1 ounce of foreign oil of lavender,
½ ditto of English ditto,
½ ditto of essence of ambergris, and
1 gallon of rectified spirit of wine.

The peel of the lemon, the part used in making this water, is a very grateful bitter aromatic, and, on that account, very serviceable in repairing and strengthening the stomach.

Take of dried lemon-peel, 4 lbs.
proof spirit, 10½ gallons, and
1 gallon of water.

Draw off ten gallons by a gentle fire.

Take of the herb of peppermint, dried, 1½ lbs.
proof spirit, 1 gallon,
water, sufficient to prevent burning.

Distil off a gallon.

Take of gentian-root, sliced, 3 lbs.; leaves and flowers of the lesser centaury, each 8 ounces; infuse the whole in 6 quarts of proof spirit, and 1 quart of water; and draw off the water till the feints begin to rise.

Take of scurvy-grass, fresh gathered and bruised, 15 pounds; horse-radish root, 6 pounds; rectified spirit of wine, 1 gallon; and water three pints. Digest the whole in a close vessel two days, and draw off a gallon with a gentle fire.

Take of the leaves of water-cresses, garden and sea scurvy-grass, and brook-lime, each 20 handsful; of pine-tops, germander, horehound, and the lesser centaury, each 16 handsful; of the roots of bryony and sharp pointed dock, each 6 pounds; of mustard-seed, 1½ pounds. Digest the whole in 10 gallons of proof spirit, and 2 gallons of water, and draw off by a gentle fire.

Mix cider and honey, in the proportion of 1 lb. of honey to a gallon of cider, and let it stand in a vessel for some months, and vinegar will be produced so powerful, that water must be mixed with it for common use.

Scheele, a celebrated chymist, has recommended the following recipe: Take 6 spoonsful of good alcohol; to this, add 3 pints of milk, and put the mixture into vessels to be corked close. Vent must be given from time to time to the gas of fermentation. In the course of a month, this will produce very good vinegar.

Put into a barrel, of sufficient dimensions, a mixture composed of 41 wine pints of water, about 8 pints of whiskey, (l’eau de vin de grain) about 2 wine pints of yeast, and 2 pounds of charcoal, and place it in a proper situation for fermentation. At the end of four months a very good vinegar will be formed, as clear and as white as water.

This is made from weak malt liquor, brewed for the purpose; its various strength is, in England, denoted by numbers, from 18 to 24.

To every gallon of water put 1 lb. of coarse Lisbon sugar; let the mixture be boiled, and skimmed as long as any scum arises. Then let it be poured into proper vessels; and when it is as cool as beer, when worked, let a toast, rubbed over with yeast, be put to it. Let it work about 24 hours, and then put it into an iron-hooped cask, fixed either near a constant fire, or where the summer sun shines the greater part of the day; in this situation it should not be closely stopped up; but a tile, or something similar, should be laid on the bung-hole, to keep out the dust and insects. At the end of about three months (sometimes less) it will be clear and fit for use, and may be bottled off. The longer it is kept, after it is bottled, the better it will be. If the vessel containing the liquor is to be exposed to the sun’s heat, the best time to begin making it is in the month of April.

Take any sort of wine that has gone through fermentation, and put it into a cask that has had vinegar in it; then take some of the fruit or stalks of which the wine has been made, and put them wet into an open-headed cask in the sun, with a coarse cloth over the top of it, for six days—after which put them in the vinegar, and stir it well about—then put it in a warm place, if in winter, or if in summer, put it in a yard in the sun, with a slate over the bung. When the vinegar is sour enough and fine, rack it off into a clean sour cask, and bung it up; then put it in the cellar for use. Those wines that contain the most mucilage are fittest for the purpose.

The lees of pricked wine are also a very proper ingredient in vinegar.

To each gallon of water add 2 lbs. of brown sugar, and a little yeast; leave it exposed to the sun for six months, in a vessel slightly stopped.

Bruise the gooseberries, when ripe, and to every quart put three quarts of water; stir them well together, and let the whole stand for 24 hours, then strain it through a canvas bag.

To every gallon of liquor add 1 lb. of brown sugar, and stir them well together before they are put into the cask. Proceed in all other respects as before. This vinegar possesses a pleasant taste and smell; but raspberry vinegar, which may be made on the same plan, is far superior in these respects. The raspberries are not required to be of the best sort, still, they should be ripe and well flavoured.

This is made in the same way as that from gooseberries, only pick off the currants from the stalks.

To 15 quarts of water put 6 lbs. of brown sugar; let it boil ten minutes, and take off the scum: pour on it half a peck of primroses; before it is quite cold, put in a little fresh yeast, and let it work in a warm place all night; put it in a barrel in the kitchen, and when done working, close the barrel, still keeping it in a warm place.

After making raisin wine, lay the pressed raisins in a heap to heat, then to each cwt. put 15 gallons of water, and a little yeast.

The poorest sort of cider will serve for vinegar, in managing which proceed thus:—

First draw off the cider into a cask that has had vinegar in it before; then put some of the apples that have been pressed into it, set the whole in the sun, and in a week or nine days it may be drawn off into another cask.—This is a good table vinegar.

Take the skins of raisins after they have been used in making wine, and pour three times their own quantity of boiling water on them; stir them well about, and then set the cask in a warm place, close covered, and the liquor, in a week, when drawn off from its sediment, put into another cask, and well bunged down, will be a good vinegar for the table.

When honey is extracted from the combs, by means of pressure, take the whole mass, break and separate it, and into each tub or vessel, put one part of combs and two of water; place them in the sun, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from 8 to 12 days, according to the higher or lower temperature of the situation in which the operation is carried on. During the fermentation, stir the matter from time to time, and press it down with the hands, that it may be perfectly soaked. When the fermentation is over, put the matter to drain upon sieves or strainers. At the bottom of the vessels will be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from the other matter; it immediately begins to turn sour; when the tubs must be again covered with cloths, and kept moderately warm. A pellicle, or skin, is formed on their surface, beneath which the vinegar acquires strength; in a month’s time it begins to be sharp; it must be left standing a little longer, and then put into a cask, of which the bung-hole is left open. It may then be used like any other vinegar.

Suffer it to be repeatedly frozen, and separate the upper cake of ice, or water, from it.

All vinegars owe their principal strength to the acetic acid they contain; but the vinegar of wine contains also tartar, a small portion of the malic acid, alcohol, and colouring matter; that of eider contains merely the malic acid, little or no alcohol, and a yellowish colouring matter.

Dry an ounce of either of the above flowers, (except the orange flowers, which will not bear drying,) for two days in the sun; then put them into a bottle, pour on them a pint of vinegar, closely stop the bottle, and infuse 15 days in moderate heat of the sun. Vinegars of any other flowers, as tarragon, &c. may be made in a similar manner.

This is obtained from vinegar by distillation, rejecting the 4th or 8th part that comes over first, and avoiding its acquiring a burnt flavour.

Distilled vinegar is weaker than the common, but is used sometimes in pickles, where its want of colour is an advantage.

Obtained from wood distilled in large iron cylinders for the manufacture of charcoal for gunpowder; when rectified it is used for all the purposes of distilled vinegar.

Take of vitriol, calcined to whiteness, 1 lb.
sugar of lead, 10 drachms,

Rub together and distil.

Take of sugar of lead, 7 lbs.
oil of vitriol 4½ lbs.

Distil 2½ lbs. This is used to make aromatic vinegar.

Take of honey, 4 lbs.
very dry sand, 2 lbs.

Mix and put into a vessel that will hold five times as much; distil with a gentle heat a yellowish acid water: this acid greatly encourages the growth of hair.

Take of common salt, 3 lbs.
manganese, 1 lb.
oil of vitriol, 2 lbs.
water, 1 lb.

Distil, placing a sufficient quantity of water in the receiver.

This spirit is of a pale greenish yellow, and scarcely heavier than water. It bleaches linen, straw, and takes out fruit spots, iron moulds, or ink marks.

Take of good Jamaica ginger, 2½ oz.
Moist sugar, 3 lbs.
cream of tartar, 1 oz.
the juice and peel of 2 middling sized lemons,
brandy ½ pint,
good solid ale yeast, ¼ pint,
water, 3½ gallons.

This will produce 4½ dozen of excellent ginger beer, which will keep twelve months. Bruise the ginger and sugar, and boil them for 20 or 25 minutes in the water, slice the lemon and put it and the cream of tartar into a large pan; pour the boiling liquor upon them, stir it well round, and when milk-warm, add the yeast; cover it over, let it remain two or three days to work, skimming it frequently; then strain it through a jelly-bag into a cask, add the brandy, bung down very close, and at the end of a fortnight or three weeks, draw it off and bottle, and cork very tight; tie the cork down with twine or wire. If it does not work well at first, add a little more yeast, but be careful of adding too much, least it taste of it.

Take, if white is intended, 6 lbs. of sugar; if brown, as much treacle, and a pot of spruce, and ten gallons of water.

This is also managed in the same way as ginger beer, except that it should be bottled as soon as it has done working.

Pour 8 gallons of cold water into a barrel, and then boiling 8 gallons more, put that in also, add 12 lbs. of molasses, with about ½ lb. of the essence of spruce; and on its getting a little cooler, ½ a pint of good ale yeast. The whole being well stirred or rolled in the barrel, must be left with the bung out for two or three days; after which the liquor may be immediately bottled, well corked up, and packed in saw-dust or sand, when it will be ripe, and fit to drink in a fortnight.

Remember, that it should be drawn off into quart stone bottles, and wired.

For a cask of six gallons, mix well together ¼ lb. of the purest essence of spruce, 7 lbs. of loaf-sugar made into a clarified syrup, and about 1½ gallons of hot water; and when sufficiently stirred and incorporated; put it into the cask, and fill up with cold water. Then add about a ¼ of a pint of good ale yeast, shake the cask well, and let it work for three or four days: after which, bung it up. In a few days it may be bottled off after the usual manner, and in a week or ten days it will be fit for use. If, on bunging it close, about ¼ of an oz. of isinglass, first dissolved in a little of the warmed liquor, or in cider, be stirred in, by way of fining, it will acquire a superior degree of clearness. In proportion to the coldness of the weather, the quantity of yeast should be increased. Some, instead of yeast, use ale or beer-grounds the first time of making, and afterwards the grounds of their former spruce beer. In warm weather, very little ferment is requisite.

Take of water any quantity. Impregnate it with about ten times its volume of carbonic acid gas, by means of a forcing pump.

Take of water 1 gallon,
carbonate of magnesia, 3 drachms, and
impregnate it as above.

Take one ounce of subcarbonate of potass, and impregnate as above.

Take 2 ounces of subcarbonate of soda, and impregnate as above.

Take of tartaric acid, ½ oz.
loaf sugar, 3 oz.
essence of lemon, ½ drachm.

Powder the tartaric acid and the sugar very fine, in a marble or wedgewood mortar, (observe never to use a metal one) mix them together, and pour the essence of lemon upon them, by a few drops at a time, stirring the mixture after each addition, till the whole is added, then mix them thoroughly, and divide it into twelve equal parts, wrapping each up separately in a piece of white paper. When wanted for use, it is only necessary to dissolve it in a tumbler of cold water, and fine lemonade will be obtained, containing the flavour of the juice and peel of the lemon, and ready sweetened.

To make good chocolate, put the milk and water on to boil; then scrape the chocolate fine, from one to two squares to a pint, to suit the stomach: when the milk and water boils, take it off the fire; throw in the chocolate; mill it well, and serve it up with the froth; which process will not take 5 minutes. The sugar may either be put in with the scraped chocolate or added afterwards.

It should never be made before it is wanted; because heating again injures the flavour, destroys the froth, and separates the body of the chocolate; the oil of the nut being observed, after a few minutes’ boiling, or even standing long by the fire, to rise to the top, which is the only cause this chocolate can offend the most delicate stomach.

To have coffee in perfection, it should be made from the best production, carefully roasted, and after cooling for a few minutes, reduced to powder, and immediately infused; the tincture will then be of a superior description. But for common use, the coffee of our own plantations is, in general, of very good quality.

In England, too little powder of the berry is commonly given. It requires about one small cup of coffee-powder to make four cups of tincture for the table. This is at the rate of an ounce of good powder to four common coffee-cups. When the powder is put in the bag, as many cups of boiling water is poured over it as may be wanted.

Pour a pint of boiling water on an ounce of coffee; let it boil five or six minutes, then pour out a cupful two or three times, and return it again; put two or three isinglass slips into it; or a lump or two of fine sugar; boil it five minutes longer, set the pot by the fire to keep hot for ten minutes, and the coffee will be beautifully clear. A hot cream should always be served with coffee. For foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire till hot and dry; or put the smallest bit of fresh butter into a preserving-pan, when hot throw the coffee into it, and toss it about till it be freshened.

A Round of Beef.—After it has been carefully salted, and has lain in the pickle eight or ten days, wash it and wipe it dry; then cut out the bone, and skewer and tie it up tight and quite round. As soon as the pot boils skim it clean, and keep it boiling very gently, till done. The time will be according to its weight. Garnish with slices of carrot and turnip.

If large, after it has been in salt eight or ten days, let it lie in cold water half an hour to make it white—weigh it, let it boil gently, allowing twenty minutes for every pound—skim it as soon as it boils, and often afterwards.—A small Leg of Pork is most delicate.—The liquor will make excellent peas-soup. Serve it up with peas-pudding and turnips.

Put it in warm water for ten minutes, and wash it clean, then put it into the pot and cover it with water—let it simmer very gently and skim it carefully. A leg of ten pounds will take two and a half or three hours. Mutton, to be tender, should hang as long as it will keep.

Take a hen bird, pick nicely, singe, wash, draw the sinews of the thighs, and truss it. Make a stuffing of bread, herbs, salt, pepper, nutmeg, lemon-peel, a few oysters, or an anchovy, a bit of butter, some suet, and an egg, put this into the crop, fasten up the skin, and skim the pot most carefully to make it white. Serve with oyster sauce made rich with butter, a little cream, and a spoonful of soy or parsley and butter. Tongue, ham, or pickled pork, are the usual accompaniments.

The legs, for boiling, should not be black.—Pick nicely, wash, singe, truss, and flour it—put it into boiling water, and simmer gently. A middling fowl will take forty minutes. Serve with parsley and butter, oyster, lemon, liver, or celery sauce.

Neither parsley and butter, liver and parsley, celery, onion, caper, curry, nor other sauce should be poured over boiled meats, but sent up separately in a boat.

All vegetables are best when fresh from the garden,—when dead they are useless. They are also in the greatest perfection when in the greatest plenty;—unripe vegetables are unwholesome.

Beef.—A Sirloin of about sixteen pounds, will take three hours and a half or four hours.

Ribs of Beef, of nearly the same weight, being thinner, will require half an hour less.

Mutton.—A Leg of eight or nine pounds, will take about two hours.

A Loin or Neck, from an hour and a half to an hour and three quarters.

A Breast, an hour and a quarter.

Veal requires to be managed as beef.

A Fillet, of fourteen or sixteen pounds, will take five hours.

(It must be placed at a distance from a strong fire at first, in order to be thoroughly soaked)

A good Loin, will take full three hours.

A Breast, from an hour and a half to two hours.

A Hind-quarter, of eight pounds, about two hours.

A Fore-quarter, of ten pounds, about two hours.

A Leg or Loin, about an hour and a quarter.

A Breast, three quarters of an hour.

Pork, as it must be well soaked and well done, requires longer time, in proportion, than any other meat.

A Hare will require an hour, at the least, and care must be taken that both ends be done enough. It should be well basted; first, with a pint of milk, or salt and water, then floured and basted with butter; when half done, it should be cut between the shoulders and the neck, to let out the blood.

A large Turkey, will require two hours roasting.

A smaller one,—one hour and a half.

A small one,—one hour and a quarter.

A Goose,—one hour.

A large Fowl,—about three quarters of an hour.

A middle sized Fowl,—thirty or forty minutes.

A Capon,—thirty or thirty-five minutes.

A Duck,—twenty or thirty minutes.

A small Fowl or Chicken,—twenty minutes.

A Partridge,—twenty or twenty-five minutes.

A Turkey Poult,—twenty minutes.

A Pheasant,—fifteen minutes.

Wild Ducks, or Grouse,—fifteen minutes.

Pigeons,—fifteen minutes.

Quails, and small Birds,—ten minutes.

Tame Fowls require more roasting than wild ones.

Poultry should not be dressed in less than four days.

All fowls must be well washed, and singed when put down to the fire, and they must be kept well basted with butter.

Wipe it clean and dry, and tie paper over the fat parts to preserve them. Baste it immediately with dripping, and frequently afterwards. Within the last half hour, sprinkle it with a little salt, baste it with butter, and dredge it with flour, and as soon as the froth has risen, dish it up. Garnish with horse-radish, scraped fine. If it weigh 15 lbs. or 16 lbs. it will require nearly four hours.

Must be roasted in the same way. If fifteen or twenty lbs. they will take three hours and a half, more or less according to circumstances.

Let it be well basted and frothed in the same manner as directed for the Sirloin of Beef. The time and dressing will be according to its weight.

Will take about three hours roasting. Paper the kidney, fat, and back, to preserve them.—Some will have it sent up with a toast to be eaten with the delicate fat of the kidney; brown it, and pour good melted butter over it. Garnish with slices of lemon and force-meat balls.

The Hind-quarter.—The leg and loin are best dressed together; baste and froth it as directed for beef. Serve it up with green mint-sauce and a salad.

The Leg, Shoulder, Ribs, Loin, Neck, and Breast are all to be dressed, and served up, in the same way.

Turkeys and Fowls are to be roasted by a clear brisk fire, in the same way as each other, only allowing time according to their size. In drawing Poultry care must be taken not to break the gall-bag. The sinews of the thighs of Turkeys and large Fowls should be pulled out, and they should be trussed with the legs outward.—Wash well, dry, singe, extract the plugs, and dredge before roasting.

Stuff the Goose with onion, sage, pepper, and salt, fasten it tight at the neck and rump, and then set it down to the fire, at first, at some distance, bringing it nearer by degrees.—Paste a slip of paper over the breast-bone, and when the breast is rising, take it off. Send a good gravy up in the dish; but first take a table-spoonful of made mustard, half a tea-spoonful of cayenne pepper, and three spoonsful of port wine; mix and pour it hot into the body of the goose, by a slit in the apron: this will wonderfully improve the stuffing, and is, as Dr. Hunter says, a secret worth knowing.

All poultry must be nicely drawn, picked, the plugs removed, and the hair carefully singed off with white paper, and then well washed and dried.

Let it be prepared as for roasting; fasten buttered paper on its tail and ears to prevent their being scorched; and send with it a little butter, tied up in a bit of cloth, to baste its back with, occasionally, which the baker must be requested to do.

The steak should be cut from the middle of the rump, must be about half an inch thick, and have been kept till tender. Broil it quick, and turn it often, with steak-tongs, to keep in the gravy and make it a nice brown; it will be done in fifteen or twenty minutes. Having ready, before the fire, a warm dish, with a table-spoonful of catsup, and a little minced shallot or onion, lay the steak on it, rub it over with a little butter, and garnish the dish with pickles and horse-radish scraped fine.

Almost every joint will afford trimmings enough to make plain gravy for itself, which may be heightened with a little browning.

Or, half an hour before the meat is done, mix a little salt and boiling water, and drop it on the brown parts of the meat, which catch in something under, and set it by to cool; when the meat is ready, remove the fat, warm the gravy, and pour it into the dish.

Or, the brown bits of roasted or broiled meat, infused a night in boiling water, and the next day just boiled up, and drained off, will make a good gravy.

Make it of the trimmings and paring of the meat.

Or pour as much of the liquor as may be necessary into the dish, and pierce the meat, on the under part, with a skewer.

Cut two ounces of butter into small pieces, and put it into a pint saucepan, with a large tea-spoonful of flour, and two table-spoonsful of milk; when thoroughly mixed, add six table-spoonsful of water, shake it continually, over the fire, always the same way, till it simmers, then set it on, and let it just boil up, when it will be about the thickness of cream: if too thick to eat with vegetables, add a little more milk.

This is the foundation of almost all the sauces.

Two table-spoonsful of mushroom catsup added to this instead of the milk, will make an excellent sauce for fish, flesh, or fowl, and particularly for chops and steaks.

If butter be oiled in melting, put in a spoonful of cold water and stir it with a spoon; or pour it forward and backward from the saucepan to the boat, till it is come again.

Pare a lemon, cut it into thick slices, and divide these into small squares or dice, which mix with a quarter of a pint of melted butter.

Wash and pick the parsley, very carefully, boil it ten minutes with a tea-spoonful of salt, in a little water, drain it, and bruise it to a pulp, then mix it by degrees with about half a pint of melted butter.

N. B. Sauces of fennel, chervil, basil, tarragon, burnet, cress, &c. may be made in the same way.

Pound three anchovies in a mortar with a bit of butter, rub it through a hair-sieve, with the back of a wooden spoon, and stir it into half a pint of melted butter.

To a quarter of a pint of melted butter put a table-spoonful of capers, and nearly as much vinegar.

Pound two cloves of garlic and proceed as with the anchovy sauce.

Is made with three or four shalots pounded, and done in the same way.

Is nothing more than pounded white sugar, melted over a slow fire, with a little butter and water, till it begins to smoke and turn brown, then diluted with more water, till about the consistence of soy, and afterwards boiled, skimmed, strained, and preserved in well corked bottles.

Management.—Examine and trim the several joints when they come in; take out the skewers and wipe all the parts dry, particularly round the kidney and udder; cut out the pipe that runs along the chine-bone in the loin and neck; take out the spine in the back-bone, and the kernels in the leg and the chump end of the loin, and cut off the skirt within the breast.

Management.—In warm weather, trim the meat as soon as it comes in, as directed for beef: cut out the kernels in the leg, the chine, and near the tail in the loin; cut out also the pipe that runs along the chine-bone, and take out the pith in the chine; cut off the skirt of the breast; wipe all dry with a clean cloth, and hang it up till wanted.

Management.—Lamb, whether in quarters or joints, should be managed like mutton and beef, as directed.

Management.—Examine and trim it, when brought in, as you do all other kinds of meat. Sprinkle the joints intended for roasting with a little salt, to improve their relish. Cut the joints intended for boiling into suitable pieces, and rub them well with salt as you put them into the salting-pan.

Management.—To prevent venison from tainting, take the kernel out of the haunch, wash the whole with vinegar and water, then wipe it quite dry, and dust it with ground ginger or pepper, to keep off the flies.—Thus managed, it may be kept a fortnight.

Although I am not ignorant, that it hath been a long time since the custom began among people of quality to keep men cooks, and generally of the French nation; yet because my treatise is chiefly calculated for the general run of knights, ’squires, and gentlemen both in town and country, I shall therefore apply to you, Mrs. Cook, as a woman; however, a great part of what I intend may serve for either sex: and your part naturally follows the former; because the butler and you are joined in interest; your vails are generally equal, and paid when others are disappointed; you can junket together at nights upon your own prog, when the rest of the house are a-bed; and have it in your power to make every fellow-servant your friend; you can give a good bit or a good sup to the little masters and misses, and gain their affections: a quarrel between you is very dangerous to you both, and will probably end in one of you being turned off, in which fatal case, perhaps, it will not be so easy in some time to cotton with another. And now, Mrs. Cook, I proceed to give you my instructions, which I desire you will get some fellow-servant in the family to read to you constantly one night in every week when you are going to bed; whether you serve in town or country, for my lessons shall be fitted for both.

If your lady forgets at supper, that there is any cold meat in the house, do not you be so officious as to put her in mind of it; it is plain she did not want it; and if she recollects it the next day, say she gave you no orders, and it is spent; therefore, for fear of telling a lie, dispose of it with the butler, or any other crony, before you go to bed.

Never send up a leg of a fowl at supper, while there is a cat or a dog in the house, that can be accused for running away with it: but if there happen to be neither, you must lay it upon the rats, or a strange hound.

It is ill house-wifery to foul your kitchen rubbers with wiping the bottoms of the dishes you send up, since the table-cloth will do as well, and is changed every meal.

Never clean your spits after they have been used; for the grease left upon them by meat is the best thing to preserve them from rust; and when you make use of them again, the same grease will keep the inside of the meat moist.

If you live in a rich family, roasting and boiling are below the dignity of your office, and which it becomes you to be ignorant of; therefore leave that work wholly to the kitchen-maid, for fear of disgracing the family you live in.

If you are employed in marketing, buy your meat as cheap as you can, but when you bring in your accounts, be tender of your master’s honour, and set down the highest rate; which, besides, is but justice, for nobody can afford to sell at the same rate that he buys, and I am confident that you may charge safely; swear that you gave no more than what the butcher and poulterer asked. If your lady orders you to set up a piece of meat for supper, you are not to understand that you must set it up all; therefore, you may give half to yourself and the butler.

Good cooks cannot abide what they justly call fiddling work, where abundance of time is spent and little done: such, for instance, is the dressing of small birds, requiring a world of cookery and clutter, and a second or third spit, which by the way is absolutely needless; for it will be a very ridiculous thing indeed, if a spit which is strong enough to turn a sirloin of beef, should not be able to turn a lark; however, if your lady be nice, and is afraid that a large spit will tear them, place them handsomely in the dripping-pan, where the fat of roasted mutton or beef falling on the birds, will serve to baste them, and so save both time and butter: for what cook of any spirit would lose her time in picking larks, wheat-ears, and other small birds? Therefore, if you cannot get the maids, or the young misses to assist you, e’en make short work, and either singe or flay them; there is no great loss in the skins, and the flesh is just the same.

If you are employed in marketing, do not accept a treat of a beef-steak and a pot of ale from the butcher, which I think in conscience is no better than wronging your master; but do you always take that perquisite in money if you do not go in trust, or in poundage when you pay the bills.

The kitchen bellows being usually out of order with stirring the fire with the muzzle to save the tongs and poker, borrow the bellows out of your lady’s bed-chamber, which being least used, are commonly the best in the house; and if you happen to damage or grease them, you have a chance to have them left entirely for your own use.

Let a blackguard boy be always about the house to send on your errands, and go to market for you on rainy days, which will save your clothes, and make you appear more creditable to your mistress.

If your mistress allows you the kitchen-stuff, in return for her generosity take care to boil and roast your meat sufficiently. If she keeps it for her own profit, do her justice, and, rather than let a good fire be wanting, enliven it now and then with the dripping, and the butter that happens to turn to oil.

Send up your meat well stuck with skewers, to make it look round and plump; and an iron skewer rightly employed now and then will make it look handsomer.

When you roast a long joint of meat, be careful only about the middle, and leave the two extreme parts raw, which may serve another time, and will also save firing.

When you scour your plates and dishes, bend the brim inwards, so as to make them hold the more.

Always keep a large fire in the kitchen, when there is a small dinner, or the family dines abroad, that the neighbours, seeing the smoke, may commend your master’s house-keeping: but when much company is invited, then be as sparing as possible of your coals, because a great deal of the meat, being half raw, will be saved, and serve next day.

Boil your meat constantly in pump water, because you must sometimes want river or pipe water; and then your mistress, observing your meat of a different colour, will chide you when you are not in fault.

When you have plenty of fowls in the larder, leave the door open, in pity to the poor cat, if she be a good mouser.

If you find it necessary to go to market in a wet day, take out your mistress’s cloak, to save your clothes.

Get three or four chair-women to attend you constantly in the kitchen, whom you pay at small charges, only with the broken meat, a few coals, and all the cinders.

To keep troublesome servants out of the kitchen, always leave the winder sticking on the jack, to fall on their heads.

If a lump of soot falls into the soup, and you cannot conveniently get it out, stir it well, and it will give the soup a high French taste.

If you melt your butter to oil, be under no concern, but send it up; for oil is a genteeler sauce than butter.

Scrape the bottoms of your pots and kettles with a silver spoon, for fear of giving them a taste of the copper.

When you send up butter for sauce, be so thrifty as to let it be half water; which is also much wholesomer.

If your butter, when it is melted, tastes of brass, it is your master’s fault, who will not allow you a silver saucepan; besides, the less of it will go the farther, and new tinning is very chargeable: if you have a silver saucepan, and the butter smells of smoke, lay the fault upon the coals.

Never make use of a spoon in any thing that you can do with your hands, for fear of wearing out your master’s plate.

When you find that you cannot get dinner ready at the time appointed, put the clock back, and then it may be ready to a minute.

Let a red-hot coal now and then fall into the dripping-pan; that the smoke of the dripping may ascend, and give the roast meat a high taste.

You are to look upon the kitchen as your dressing room; but you are not to wash your hands, till you have gone to the Privy, and spitted your meat, trussed your fowl, picked your salad, nor indeed till after you have sent up your second course: for your hands will be ten times fouler with the many things you are forced to handle; but when your work is over, one washing will serve for all.

There is but one part of your dressing that I would admit while the victuals are boiling, roasting, or stewing; I mean, the combing your head, which loseth no time, because you stand over your cookery, and watch it with one hand, while you are using the comb with the other.

If any of the combings happen to be sent up with the victuals, you may safely lay the fault upon any of the footmen that hath vexed you: as those gentlemen are sometimes apt to be malicious, if you refuse them a sop in the pan, or a slice from the spit, much more when you discharge a ladle-full of hot porridge on their legs, or send them up to their masters with a dish-clout pinned at their tail.

In roasting and boiling, order the kitchen-maid to bring none but the large coals, and save the small ones for the fires above stairs: the first are properest for dressing meat; and when they are out, if you happen to miscarry in any dish, you may fairly lay the fault upon the want of coals; besides, the cinder-pickers will be sure to speak ill of your master’s house-keeping, where they do not find plenty of large cinders mixt with fresh large coals: thus you may dress your meat with credit, do an act of charity, raise the honour of your master, and sometimes get share of a pot of ale for your bounty to the cinder-woman.

As soon as you have sent up the second course, you have nothing to do (in a great family) until supper: therefore scour your bands and face, put on your hood and scarf, and take your pleasure among your cronies, till nine or ten at night—but dine first.

Let there be always a strict friendship between you and the butler, for it is both your interests to be united: the butler often wants a comfortable tit-bit, and you much oftener a cool cup of good liquor. However, be cautious of him, for he is sometimes an inconstant lover; because he hath great advantage to allure the maids with a glass of sack, or white-wine and sugar.

When you roast a breast of veal, remember your sweet-heart the butler loves a sweet-bread; therefore set it aside till evening; you can say, the cat or the dog has run away with it, or you found it tainted or fly-blown; and besides, it looks as well at the table without it.

When you make the company wait long for dinner, and the meat be over-done, which is generally the case, you may lawfully lay the fault upon your lady, who hurried you to send up dinner, that you was forced to send it up too much boiled or roasted.

If your dinner miscarries in almost every dish, how could you help it? You were teazed by the footmen coming into the kitchen; and to prove it true, take occasion to be angry, and throw a ladle-full of broth on one or two of their liveries; besides Friday and Childermas-day are two cross days in the week, and it is impossible to have good luck on either of them; therefore on those two days you have a lawful excuse.

When you are in haste to take down your dishes, tip them in such a manner, that a dozen will fall together upon the dresser, just ready for your hand.

To save time and trouble, cut your apples and onions with the same knife; well-bred gentry love the taste of an onion in every thing they eat.

Lump three or four pounds of butter together with your hand; then dash it against the wall just over the dresser, so as to have it ready to pull by pieces as you have occasion for it.

If you have a silver sauce-pan for the kitchen use, let me advise you to batter it well, and keep it always black; this will be for your master’s honour; for it shews there has been constant good house-keeping: and make room for the sauce-pan by wriggling it on the coals, &c.

In the same manner, if you are allowed a large silver spoon for the kitchen, let half the bowl of it be worn out with continual scraping and stirring; and often say merrily, this spoon owes my master no service.

When you send up a mess of broth, water-gruel, or the like, to your master in a morning, do not forget, with your thumb and two fingers, to put salt on the side of the plate; for if you make use of a spoon, or the end of a knife, there may be danger that the salt would fall, and that would be a sign of ill luck. Only remember to lick your thumb and fingers clean, before you offer to touch the salt.

N.B. In the previous article it has not been attempted to give a detailed system of cookery, which alone would have filled a volume; but the object has been so to condense as to give the substance of the art in a few general rules, applicable to all cases, and therefore more useful than detailed instructions, for, applied with good sense, they cannot fail to make a complete cook.

Mix a little of the finest whiting, free from sand, with the smallest drop of sweet oil; rub the outside well and wipe it clean, with clean, dry soft linen rags.—Do the same to the inside, but wet with water, not oil:—always wiping these articles dry immediately after using them, and drying them by the fire, prevents their rusting, and saves much trouble in cleaning them.

Take one ounce of bitter almonds,
one ounce of barley flour,
a sufficient quantity of honey.

Beat the whole into a smooth paste, spread it thinly on the skin at night, and wash it off in the morning.

The skin being thus prepared for the chemical remedies, you may select any of the following, or try them in succession.

Take one drachm of muriatic acid,
half a pint of rain water,
half a tea spoonful of spirit of lavender.

Mix, and apply it two or three times a day to the freckles, with a bit of linen, or a camel-hair pencil.

Take one tea-spoonful of liquor of potass,
two ounces and a half of pure water,
a few drops of eau de Cologne.

Mix, and apply as before.

Take a tea-cupful of soured milk, cold,
scrape into it a quantity of horse-radish.

Let this stand from six to twelve hours, and strain, when it may be used to wash the parts affected, twice or thrice a day.

Take two drachms of borax,
one drachm of Roman alum,
one drachm of camphor,
half an ounce of sugar candy,
a pound of ox-gall.

Mix, and stir well for ten minutes, or so, and repeat this stirring three or four times a day for a fortnight, till it appears clear and transparent. Strain through blotting paper, and bottle up for use. Wash the face with it every time you go into the sunshine.

Dip a bunch of green grapes in
a basin of water, and then sprinkle it with
alum and salt, powdered and mixed.

Wrap it in paper, and bake it under hot ashes. Then express the juice, and wash the face with it, and it will remove sunburn, tan, and freckles.

Put two spoonsful of sweet cream into
half a pint of new milk, squeeze into it
the juice of a lemon, add
half a glass of good brandy, and
a little alum, and loaf sugar.

Boil the whole, skim it well, and when cool, put it aside for use.

This sort is very common and very annoying to females, from the age of fourteen and upwards, as they give the skin a dirty greasy appearance, which no washing will remove. The vulgar opinion that such pimples are caused by worms or grubs, is quite erroneous. The best means of removing the worm pimple, is by squeezing out all the thickened matter of each; for, unless you do this, it is impossible to get rid of them, as no wash nor other application will remove them, nor will they ever disappear of their own accord. Several things may be useful in preventing their return. Of these, the Roman balsam, is a safe and excellent application, and daily rubbing the parts very gently with a soft glove, or with the warm hand.

In this species, the pimples appear singly, and are not very numerous, and the intermediate skin is unaffected. They are most liable to appear upon the cheeks, nose, and forehead, though they sometimes spread over the shoulders and upper part of the breast. Gowland’s Lotion, Kalydor, Cold Cream, and all such nostrums, ought to be used with great caution, but prefer the three following.

Break one ounce of sulphur, and pour over it
one quart of boiling water.

Allow it to infuse for twelve or fourteen hours, and apply it to the face twice or thrice a day, for a few weeks. It is excellent for removing the roughness of the skin which usually succeeds pimples.

Take half a drachm of liquor of potass,
three ounces of spirit of wine.

Apply to the pimples with a camel’s-hair pencil. If this be too strong, add one half pure water to it.

Take six drachms of mercury,
six grains of flour of sulphur,
two ounces of hog’s lard.

Mix them carefully in a mortar.

The pimples, even when they do not suppurate, but especially while they continue highly red, are always sore and tender to the touch; so that washing, the friction of the clothes, &c. are somewhat painful. In its most severe form, this eruption nearly covers the face, breast, shoulders, and top of the back, but does not extend lower than an ordinary tippet in dress.

Mr. Plumbe recommends the pimples to be pricked with a needle or a lancet, in order to irritate them, and spur them on to suppuration. When this has been accomplished, the matter is to be squeezed out, and if any blueness or hardness remain, sponge the part slightly, three or four times a day, with the following lotion.

Dissolve two grains and a half of oxymuriate of mercury in
four ounces of spirit of wine.

Keep it in a close-stopped phial for use.

A careful examination of the parts, in the earlier stages of the disease, will, in most cases, lead to the detection of small and deep-seated collections of matter, which, upon being let out with a needle, or the point of a lancet, will cause the swelling and redness of the skin to disappear; and, if the fomentations of warm water, and frictions with mild soap and a soft brush be persevered in, along with plain diet, and abstinence from high-seasoned dishes, pickles, cayenne, mustard, and strong liquors, a cure may, in time, be effected.

Take two ounces of the juice of onions, the same quantity of the white lily, the same of Narbonne honey, and an ounce of white wax; put the whole into a new earthen pipkin till the wax is melted; take the pipkin off the fire, and, in order to mix the whole well together, keep stirring it with a wooden spatula till it grows quite cold. You will then have an excellent ointment for removing wrinkles. It must be applied at night, on going to bed, and not wiped off till the morning.

Take the second water of barley, and strain it through a piece of fine linen; add a few drops of balm of Mecca; shake the bottle for a considerable time, till the balm is entirely incorporated with the water, when it will assume a somewhat turbid and whitish appearance.

This is an excellent wash for beautifying the face, and preserving the freshness of youth. If used only once a day, it takes away wrinkles, and gives surprising brilliancy to the skin. Before it is applied, the face ought to be washed with rain-water.

The temporary removal of disagreeable perspiration in the hands or the feet, may sometimes be useful. The hands may be dipped in cold water, and if rose-water is at hand, it will be still better. Washing the hands with the infusion, or the tincture of galls, or oak bark, into which a little eau de Cologne, or any other perfume, may be put, is an excellent application of the same kind in bad cases. With respect to the feet, dusting them with very fine powder of galls, or of alum, or, what is, perhaps, still better, soaking the stockings with any perfumed soap till they are quite saturated, and then allowing them to dry thoroughly before putting them on, may be safely and effectually tried.

Females of fair complexion ought to wear the purest white; they should choose light and brilliant colours, such as rose, azure, light yellow, &c. These colours heighten the lustre of their complexion, which if accompanied with darker colours, would frequently have the appearance of alabaster, without life and without expression.

On the contrary, women of a dark complexion, who dress in such colours as we too frequently see them do, cause their skin to appear black, dull, and tanned. They ought, therefore, to avoid wearing linen or laces of too brilliant a white; they ought to avoid white robes, and rose-colour, or light-blue ribbons, which form too disagreeable a contrast with their complexions.

Fair women cannot be too careful to correct, by light colours, the paleness of their complexions; and dark women, by stronger colours, the somewhat yellow tint of their complexion.

Crimson is extremely handsome at night, when it may be substituted for rose-colour, which loses its charms by candle-light; but this crimson, seen by day, spoils the most beautiful complexion; no colour whatever strips it so completely of all its attractions. Pale yellow, on the contrary, is often very handsome by day, and is perfectly suited to people who have a fine complexion; but at night it appears dirty, and tarnishes the lustre of the complexion, to which it is designed to add brilliancy.

Green is the only colour which should be worn as a summer veil.

The vegetable substances which furnish rouge, are red sandal-wood, root of orchanet, cochineal, Brazil wood, and especially the bastard saffron, which yields a very beautiful colour, when it is mixed with a sufficient quantity of talc. Some perfumers compose vegetable rouge, for which they take vinegar as the excipient. These reds are liable to injure the beauty of the skin; it is more advisable to mix them with oily or unctuous matter, and to form salves. For this purpose, you may employ balm of Mecca, butter of cacao, spermaceti, oil of bhen, &c.

The red powders, above described, are best put on by a fine camel-hair pencil. The colours in the dishes, wools, and green papers, are commonly laid on by the tip of the little finger, previously wetted.

The Spanish wool, the papers, and the English-made Portuguese dishes, are all made from a moss-like drug, from Turkey, called safflower, well known to scarlet dyers, &c.

White paints are extracted from minerals, more or less pernicious, but always corrosive. They affect the eyes, which swell and inflame, and are rendered painful and watery. They change the texture of the skin, on which they produce pimples, and cause rheums; attack the teeth, make them ache, destroy the enamel, and loosen them.

Take a piece of the talc white, known by the name of Briançon chalk; choose it of a pearl grey colour, and rasp it gently with a piece of dog’s skin; after this, sift it through a sieve of very fine silk, and put this powder into a pint of good distilled vinegar, in which leave it for a fortnight, taking care to shake the bottle or pot several times each day, except the last, on which it must not be disturbed; pour off the vinegar, so as to leave the chalk behind in the bottle, into which pour very clean water that has been filtered; throw the whole into a clean pan, and stir the water well with a wooden spatula; let the powder settle again to the bottom; pour the water gently off, and wash the powder six or seven times, taking care always to make use of filtered water. When the powder is as soft and as white as you would wish, dry it in a place where it is not exposed to the dust; sift it through a silken sieve, which will make it still finer. It may be either left in powder, or wetted and formed into cakes, like those sold by the perfumers. One pint of vinegar is sufficient to dissolve a pound of talc.

This white may be used in the same manner as carmine, dipping your finger, or a piece of paper, or what is preferable to either, a hare’s foot, prepared for the purpose in ointment, and putting upon it about a grain of this white, which will not be removed, even by perspiration. If the ointment with which it is applied is properly made, this white does no injury to the face. The same ingredients may be used for making rouge.

Make a hole in a lemon, fill it up with sugar candy, and close it nicely with gold leaf, applied over the rind that was cut out; then roast the lemon in hot ashes. When desirous of using the juice, squeeze out a little through the hole already made, and wash the face with a napkin wetted therewith. This juice is said to cleanse the skin, and brighten the complexion marvellously.

Take two tea-spoonsful of clarified honey,
and a few drops of lavender-water, or any other
agreeable perfume.

Mix, and anoint the parts frequently. If the hands are affected, anoint them all over on going to bed, wearing your gloves all night, and wash with tepid milk and water in the morning. A night or two will effect a cure.

Another excellent preparation is,

Take two ounces of fine honey,
one ounce of purified wax,
half an ounce of silver litharge,
the same quantity of myrrh.

Mix over a slow fire, and add milk of roses, Eau de Cologne, or any other perfume you may prefer, and keep for use.

Procure two or three dozen of the fresh roots of marsh-mallows, and dry them carefully in the shade, so that they may not shrivel. They must be chosen about as thick as a cane, and cut to five or six inches long, then with a mallet bruise the ends of them very gently, for about half an inch down, in order to form a brush. Then take two ounces of dragon’s blood, four ounces of highly rectified spirit, and half an ounce of fresh conserve of roses, and put them in a glazed pipkin or pan, to dissolve over a gentle fire. When dissolved, put in your prepared mallow-roots, stirring them to make them take the dye equally. Continue this till no moisture remains in the vessel, when the roots will be hard, dry, and fit for use. If you take care of them, they will last you a considerable time. When you use this toothbrush, it may be dipped in the following:

Take the juice of half a lemon,
a spoonful of very rough claret or port wine,
ten grains of sulphate of quinine,
a few drops of Eau de Cologne, or oil of bergamot.

Mix, and keep in a well-stopped phial for use.

Put two drams of camphor
into an ounce of the oil of turpentine,
and let it dissolve; when it will be fit for use.

Cajeput oil is another valuable remedy for allaying the pain, when put into the hollow of the tooth. The most effectual, however, of all the remedies for destroying the sensibility of the nerve, is the putting of a red hot wire into the hollow, which will destroy the nerve, and prevent the return of the pain.

Take one dram of the powdered leaves of pyrethrum,
and a sufficient quantity of gum arabic mucilage.

Make a mass, divide it into twelve portions, and take one into the mouth, and let it lie till dissolved, as occasion requires.

If an external application is preferred, the following may be rubbed on the outside of the jaw.

Take an ounce of spirit of camphor,
three drams of liquid ammonia,
ten drops of essential oil of bergamot.

Mix them in a phial for use.

A blister placed behind the ear, or burning the lap of the ear with a cloth dipped in boiling water, will often remove the pain entirely.

Rub well the teeth and gums with a hard tooth-brush, using the flowers of sulphur as a tooth powder, every night on going to bed; and if it is done after dinner it will be best: this is an excellent preservative to the teeth, and void of any unpleasant smell.

Use as a tooth powder the Spanish snuff called Sabella, and it will clean the teeth as well as any other powder, and totally prevent the tooth-ache; and make a regular practice of washing behind the ears with cold water every morning; the remedy is infallible.

Take from five to ten drops of muriatic acid, in
an ale glassful of barley-water, and add
a little lemon juice and lemon peel to flavour.

Mix for a draught, to be taken three times a day, for a month or six weeks at least, and, if effectual, it may be continued occasionally.

Another medicine of this kind, which has often proved beneficial when the stomach has been wrong, and the bowels costive, is, the

Take one dram of sulphate of magnesia,
two drams of tincture of calumba,
an ounce and a half of infusion of roses.

Make a draught, to be taken every morning or every other morning, an hour before breakfast, for at least a month.

Take an ounce of Palma Christi oil,
a sufficient quantity of oil of bergamot or lavender to scent it.

Apply it morning and evening for three months, or as long as it may be necessary, to the parts where you want the hair to grow thick and luxuriant.

Take three quarts of common oil,
half a pint of spirit of wine,
three ounces of cinnamon powder,
two ounces of bergamot.

Put it in a large pipkin, and give it a good heat. When it is off the fire, add three or four pieces of alkanet root, and keep it closely covered for several hours. Filter it through a funnel lined with blotting paper. The commonest oil is used; and, when rancid, it is remedied by putting in two or three slices of an onion.

Boil half a pound of green southern wood, in
a pint and a half of sweet oil, and
half a pint of port wine.

When sufficiently boiled, remove it from the fire, and strain the liquor through a linen bag. Repeat this operation three times, with fresh southern wood; and the last time add to the strained materials, two ounces of bear’s grease. It is excellent for promoting the growth of the hair, and preventing baldness.

Take two handsful of the root of hemp,
same quantity of the roots of a maiden vine,
same quantity of the cores of soft cabbages.

Dry and burn them, and make a lye of the ashes. Before you wash the hair with this lye, it should be well rubbed with honey, and this method persisted in for three days at least.

Take two ounces of gum ammoniac,
two ounces of yellow wax,
six drams of verdigris.

Melt them together, and spread the composition on a bit of soft leather, or a piece of linen. Cut away as much of the corn as you can with a knife, before you apply the plaster, which must be renewed in a fortnight, if the corn is not by that time gone.

Grate raw potatoes to a fine pulp in clean water, and pass the liquid matter through a coarse sieve, into another vessel of water; let the mixture stand till the fine white particles of the potatoes are precipitated, then pour the mucilaginous liquor from the fecula, and preserve the liquor for use. The article to be cleaned should then be laid on a linen cloth, on a table, and having provided a clean sponge, dip it into the potatoe liquor, and apply it to the article to be cleaned, till the dirt is perfectly separated; then wash it in clean water several times. Two middle-sized potatoes will be enough for a pint of water. The coarse pulp, which does not pass through the sieve, is of great use in cleaning worsted curtains, tapestry, carpets, and other coarse goods. The mucilaginous liquor will clean all sorts of silk, cotton, or woollen goods, without hurting or spoiling the colour; it may be also used in cleaning oil paintings, or furniture that is soiled. Dirtied painted wainscots may be cleaned by wetting a sponge in the liquor, then dipping it in a little clean sand, and afterwards rubbing the wainscot with it.

When laying by muffs and tippets for the summer, if a tallow candle be placed on or near them, all danger of moths, &c. will be obviated.

Put cedar shavings, or clippings of Russia leather, among the drawers and shelves where the clothes are kept. Pieces of camphor, or tallow candle, wrapt up in paper, will preserve furs and woollens from moths; and lavender, roses, and flowers and perfumes of every kind, are useful as well as agreeable in keeping away moths and worms.

Take half an ounce of the best black sealing-wax, bruise it, and put it to two ounces of spirit of turpentine; melt them very gently, by placing the bottle that holds them in boiling water, or near a fire. When all the wax is melted, lay it on warm with a fine hair brush near the fire or in the sun. It will not only give a beautiful gloss and stiffness to the hats, but make them resist wet.

Dip a clean piece of flannel into spirits of turpentine, and rub the spots until they disappear, which will soon be the case. Do not be sparing of the turpentine, as it will all evaporate, and leave no mark or stain behind.

Pound French chalk fine, mix with lavender-water to the thickness of mustard. Put it on the stain; rub it soft with the finger or palm of the hand. Put a sheet of blotting and brown paper on the top, and smooth it with an iron milk-warm.

Scrape French chalk, put it on the grease spot, and hold it near the fire, or over a warm iron, or water-plate, filled with boiling water. The grease will melt, and the French chalk absorb it; brush or rub it off. Repeat if necessary.

Mix together in a phial, 2 oz. of essence of lemon, 1 oz. of oil of turpentine.

Grease and other spots in silks, are to be rubbed gently with a linen rag dipped in the above composition.

Dip a pen in spirit of turpentine, and transfer it to the paint spot, in sufficient quantity to discharge the oil and gluten. Let it stand some hours, then rub it.

For large or numerous spots, apply the spirit of turpentine with a sponge, if possible, before it is become dry.

Take two pounds of rice, boil it in two gallons of water till soft; then pour the whole into a tub; let it stand till about the warmth in general used for coloured linens; then put the chintz in, and use the rice instead of soap, wash it in this, till the dirt appears to be out, then boil the same quantity as above, but strain the rice from the water, and wash it in warm clear water. Wash in this till quite clean; afterwards rinse it in the water which the rice has been boiled in, and this will answer the end of starch, and no dew will affect it. If a gown, it must be taken to pieces, and when dried, be careful to hang it as smooth as possible;—after it is dry, rub it with a smooth stone, but use no iron.

Take a gallon of furze blossoms and burn them to ashes, then boil them in six quarts of soft water; this, when fine, use in washing with the suds, as occasion requires, and the linen, &c. will not only be exceedingly white, but it is done with half the soap, and little trouble.

Lay these smooth and even upon a board, spread a little soap over the dirty places; then make a lather with Castille soap, and with a common brush, dip it in, pass it over the long way, and repeat it in this manner, till one side is sufficiently scoured; use the other in the same manner; then put it into hot water, and there let it lie, till you have prepared some cold water, wherein a small quantity of gum arabic has been dissolved. Now rinse them well, take them out and fold them, pressing out the water with the hands on the board, and keeping them under the hands till they are dry; at which time, have brimstone ready to dry them over, till they are ready for smoothing, which must be done on the right side, with a moderate hot iron.

Let the hems of the tiffanies be at first only a little soaped, then having a lather of soap, put them into it hot, and wash them very gently for fear they should be crumpled; and when they are clean, rinse them in warm water, in which a little gum arabic has been dissolved, keeping them from the air as much as possible; then add a lump of starch, wet the tiffanies with a soft linen rag, and fold them up in a clean cloth, pressing them till they are near dry; after which put them near the fire, and finish the drying over brimstone; then shape them properly by gently ironing them.

Lawns may be done in the same manner as the former, only observe to iron them on the wrong side, and use gum arabic water instead of starch, and, according to what has been directed for sarcenets, any coloured silks may be starched, abating or augmenting the gum water, as may be thought fit, according to the stiffness intended.

Fix the lace in a prepared tent, draw it straight, make a warm lather of Castille soap, and, with a fine brush dipped in, rub over the point gently; and when it is clean on one side, do the same to the other; then throw some clean water on it, in which a little alum has been dissolved, to take off the suds, and having some thin starch, go over with the same on the wrong side, and iron it on the same side when dry, then open it with a bodkin, and set it in order.

To clean point lace, if not very dirty, without washing; fix it in a tent as the former, and go over with fine bread, the crust being pared off, and when it is done, dust out the crumbs, &c.

Put the veil in a solution of white soap, and let it simmer a quarter of an hour. Squeeze it in some warm water and soap, till quite clean. Rinse it from soap, and then in clean cold water, in which is a drop of liquid blue. Then pour boiling water upon a tea-spoonful of starch, run the veil through this, and clear it well, by clapping it. Afterwards pin it out, keeping the edges straight and even.

Pass them through a warm liquor of bullock’s gall and water; rinse in cold water; then take a small piece of glue, pour boiling water on it, and pass the veil through it; clap it, and frame it to dry.

Mix sifted stale bread crumbs with powder-blue, and rub it thoroughly all over, then shake it well, and dust it with clean soft cloths. Afterwards, where there are any gold or silver flowers, take a piece of crimson in grain velvet, rub the flowers with it, which will restore them to their original lustre.

Pass them through a solution of fine hard soap, at a hand heat, drawing them through the hand. Rinse in lukewarm water, dry and finish by pinning out. Brush the flossy or bright side with a clean clothes brush, the way of the nap. Finish them by dipping a sponge into a size, made by boiling isinglass in water, and rub the wrong side. Rinse out a second time, and brush and dry near a fire, or in a warm room.

Silks may be treated in the same way, but not brushed. If the silks are for dyeing, instead of passing them through a solution of soap and water, they must be boiled off; but if the silks are very stout, the water must only be of heat sufficient to extract the dirt, and when rinsed in warm water they are in a state for the dye.

Strew French chalk over them, and brush it off with a hard brush once or twice.

Put some soft soap into boiling water, and beat it till dissolved in a strong lather. At a hand heat put in the article. If strong, it may be rubbed as in washing; rinse it quickly in warm water, and add oil of vitriol, sufficient to give another water a sourish taste, if for bright yellows, crimsons, maroons, and scarlets; but for oranges, fawns, browns, or their shades, use no acid. For bright scarlet use a solution of tin. Gently squeeze, and then roll it in a coarse sheet, and wring it. Hang it in a warm room to dry, and finish it by calendering or mangling.

For pinks, rose colours, and thin shades, &c., instead of oil of vitriol, or solution of tin, prefer lemon juice, or white tartar, or vinegar.

For blues, purples, and their shades, add a small quantity of American pearl-ash; it will restore the colours. Wash the articles like a linen garment, but instead of wringing, gently squeeze and sheet them, and when dry, finish them with fine gum water, or dissolved isinglass, to which add some pearl-ash, rubbed on the wrong side, then pin them out.

Blues of all shades are dyed with archil, and afterwards dipped in a vat; twice cleaning with pearl-ash, restores the colour. For olive greens, a small quantity of verdigris dissolved in water, or a solution of copper, mixed with the water, will revive the colour again.

To bullock’s gall, add boiling water sufficient to make it warm, and with a clean sponge, rub the silk well on both sides, squeeze it well out, and proceed again in like manner. Rinse it in spring water, and change the water till perfectly clean, dry it in the air, and pin it out on a table; but first dip the sponge in glue water, and rub it on the wrong side; then dry it before a fire.

If it requires to be red dyed, boil logwood; and in half an hour, put in the silk, and let it simmer half an hour. Take it out, and dissolve a little blue vitriol and green copperas, cool the copper, let it simmer half an hour, then dry it over a stick in the air. If not red dyed, pin it out, and rinse it in spring water, in which half a tea-spoonful of oil of vitriol has been put. Work it about five minutes, rinse it in cold for ten minutes, rinsing in cold water. For a blue cast, put water, and finish it by pinning and rubbing it with gum water.

Wash with soap and water; and simmer them in the same; put one drop of liquid blue, into a pan of cold spring water, run the stockings through this a minute or two, and dry them. For a pink cast, put one or two drops of saturated pink dye into cold water, and rinse them through this. For a flesh-colour, add a little rose-pink in a thin soap liquor, rub them with clean flannel, and calender or mangle them.

Mix well with a gallon of clean water, a pound of quick lime; and, when the lime is precipitated in fine powder, pour off the clear lime-water for use, at the time it is wanted. Put the feathers to be cleaned in a tub, and add to them a sufficient quantity of the clear lime-water, so as to cover them about three inches. The feathers, when thoroughly moistened, will sink down, and should remain in the lime-water for three or four days; after which, the foul liquor should be separated from them by laying them on a sieve. Afterwards, well wash them in clean water, and dry them on nets, about the same fineness as cabbage-nets. Shake them from time to time, on the nets; as they dry, they will fall through the mashes, when collect them for use. The admission of air will be serviceable in the drying, and the whole process may be completed in about three weeks. The feathers, thus prepared, want nothing further than beating, to be used either for beds, bolsters, pillows, &c.

Put a chafing-dish with some lighted charcoal into a close room, or large box; then strew an ounce or two of powdered brimstone on the hot coals. Hang the articles in the room or box, make the door fast, and let them hang some hours. Fine coloured woollens are thus sulphured before dyed, and straw bonnets are thus bleached.

The yellow gum is known by a yellow tinge of the skin, with languor and a tendency to sleep. It is to be relieved by giving a tea-spoonful or more of castor oil, to clear the intestines. When the disease does not give way to this treatment, three drops of antimonial wine are to be given in a tea-spoonful of water, so as to prove emetic. In about eight or ten hours, this is to be followed by ½ a grain of calomel, or four grains of rhubarb.

When the food is vomited in an unaltered state, it is generally a sign of over feeding: but when the vomiting is bilious, or when the food is partly digested, the diet ought to be changed, and the bowels opened by one grain of calomel, given in sugar. This is to be followed by a tea-spoonful of castor oil on the following morning. If the vomiting should still continue, give a gentle emetic, and the calomel powder (containing one or two grains, according to the age)

soon afterwards. If there be much irritation, apply a blister to the stomach; and, if possible, give a tea-spoonful of the saline medicine, in a state of effervescence, and containing two drops of laudanum.

These generally arise from acidity in the stomach, and may be remedied by the administration of eight grains of prepared chalk, with two grains of powdered rhubarb, given in a little syrup, or gruel. If very severe, the stomach is to be rubbed with soap liniment, or opodeldoc, to which a little laudanum has been added.

These are known by continual crying, restlessness, and drawing up of the legs. When attended by diarrhœa and green stools, they are to be relieved, in general, by the administration of a few grains of rhubarb and magnesia. If sour belchings, &c. still continue, a tea-spoonful of very weak solution of tartar emetic should be given every quarter of an hour, until the child vomits. After this, particularly if there be any purging, it may be proper to give a little rhubarb and magnesia again, and now and then a little chalk mixture.

If the pains are very great, so as to make the child scream violently, two tea-spoonfuls of the following mixture, with five or six drops of laudanum, may be given directly:—

Mix together, prepared chalk, 1 scruple, tincture of caraway seeds, 3 drams, compound spirit of lavender, 1 do. and of peppermint water, 2 oz.

As soon as there is diminution of pain, a purgative should be given, particularly if the bowels happen to be in a costive state. The best will be castor oil. The above mixture may afterwards be occasionally continued, but without the laudanum.

The late Dr. Clarke, of Burlington Street, frequently ordered the following plaster to be applied over the bowels of infants, in case of griping and inflammatory excitement of the intestines:—

Take of compound plaster of laudanum, 1½ oz.
diachylon plaster, 2 drams,
purified opium, 1 do.
oil of peppermint, 1 do.
camphor, 1 do.

Mix for a plaster, and spread on soft leather.

This may, in general, if the stools are green, be relieved by a brisk purgative, of from one to two grains of calomel, with four or five of rhubarb, according to the age of the child.

Children are apt to be chafed between the thighs, behind the ears, and in the wrinkles of the neck, for want of proper attention to cleanliness. In such cases it will be necessary to bathe the parts twice a day, (or every time that the child’s clothes are changed,) with a little water gruel, and to apply a puff with a little hair powder immediately afterwards, so as to keep the parts dry.—When discharges take place behind the ears, they must not be dried up too suddenly, as such a circumstance might produce a divertion to the brain. In this case it will always be best to give frequent doses of castor oil, or calomel, every night, in the proportion of one grain to three grains of rhubarb.

No real danger attends these eruptions, which are generally known by the names of red-gum, nettle-rash, &c. All that is required to be done, is to keep the bowels open by such means as are prescribed in the foregoing articles; and to guard against cold, which might drive the eruption inwardly, and thus produce internal inflammations of a critical nature. If the milk or food be considered the cause, the nurse, or diet, ought to be changed: and if sickness and vomiting should prevail, it will be proper to give the absorbent mixture mentioned under the head griping and flatulency.

This disease makes its appearance by little ulcerations in the mouth, tongue, &c. of a white colour, and sometimes of a yellow appearance. They are generally owing to acidities in the stomach, &c.

In this disorder nothing avails more than an emetic at first, and then a little magnesia and rhubarb, (if there is diarrhœa,) with thin chicken-water as drink. Testaceous powders, or the absorbent mixture (see griping and flatulency,) will also be proper. If there is no looseness, it will be proper to give a grain or two of calomel, with three or four grains of rhubarb. The mouth and throat should at the same time be cleansed by gargles.

Take of the juice of black currants, strained, 1 pint,
double refined sugar, 24 oz.
Dissolve the sugar, and boil to make a syrup.

A tea-spoonful of this to be given to children in the thrush.

This happens frequently to children who cry much, or who have had a diarrhœa, or from straining on going to stool. If it proceed from costiveness, give lenitive clysters. In case the gut be swelled or inflamed, foment with warm milk, or decoction of oak bark, or wash frequently with cold water. The protruded parts are now to be replaced by the finger, and supported by a truss or bandage. The internal use of tonics will be proper.

When children are about cutting their teeth, they slaver much, are feverish, hot, and uneasy; their gums swell, and are very painful; they are sometimes loose in the bowels, and at other times costive; and occasionally convulsions come on.

Leeches are often serviceable when applied behind the ears; as are also blisters.

Instead of giving narcotics to children cutting their teeth, it is strenuously recommended to have their tumid gums divided by a lancet down to the tooth; an operation at once safe and unattended with pain. If done in time, by removing the cause of the complaint, all the symptoms will disappear of themselves. Instead of giving preparations of opium, it will be found, in the majority of cases, far better to administer calomel, in minute doses, as this medicine is well known to possess peculiar efficacy in promoting absorption in these parts. The body, if costive, should be kept regularly open, and if there should be looseness of the bowels, it should by no means be discouraged. Instead of coral, or any other hard body, let the child nibble at a piece of wax candle.

Children are particularly liable to convulsions at the period of teething, small pox, measles, and other eruptive diseases; sometimes, also, from external causes, such as strait clothes, bandages, &c. When they proceed from any of these, bathing the feet, or the whole body, in warm water, of 92 or 94 degrees, and administering a mild clyster, will almost immediately relieve them. To shorten the duration of the fit, cold water should be poured over the face and neck, whilst the rest of the body is in the bath.

The return of convulsions is to be prevented only by the removal of the cause of the existing irritation; but, in general, when the body is kept carefully open, there will be little reason to fear a return.

In these fits the infant appears as if asleep, the eyelids however are not quite closed, but frequently twinkle and shew the whites turned upwards. The muscles of the face are sometimes slightly distorted, the mouth having the appearance of a laugh or smile. The breath is sometimes very quick, and at others stops for a time; whilst the eyelids and lips are alternately pale and dark. The infant startles on the least noise, and sighs deeply, or breaks wind. This relieves him for a little, but he soon relapses into a doze. Whenever the above-mentioned symptoms are observed, it will be right to awaken the infant, by stirring or otherwise, and to rub its back and belly well before the fire, until wind escapes. At the same time it will be proper to give half a tea-spoonful of drink or pap, containing two drops of oil of anise or caraways. As soon after as possible, a purgative of castor oil, or a grain or two of calomel (according to the age,) with two or three grains of rhubarb, is to be given, to empty the bowels of whatever crude matter may occasion the disorder.

This disorder affects the bones of children, and causes a considerable protuberance, incurvation, or distortion of them. It may arise from various causes, but more particularly when proper care has not been taken with children: when they have been too tightly swathed in some parts, and too loose in others; keeping them too long in one and the same position; and not keeping them clean and dry. Sometimes it may proceed from a lax habit, and at others from costiveness.

It usually appears about the eighth or ninth month, and continues till the sixth or seventh year of the child’s age. The head becomes large, and the fontanelle keeps long open; the countenance is full and florid; the joints knotty and distorted, especially about the wrists; less near the ancles. The ribs protuberate, and grow crooked; the belly swells; a cough and disorder of the lungs succeed; and the child moves but weakly, and waddles in walking.

The regimen should be light and properly seasoned; the air dry and clear. Exercise and motion should be encouraged, and bandages, as well as instruments, contrived to keep the limbs in a proper situation; but care should be taken that they be so formed as not to put the child to pain, or restrain it too much.

Cold sea-bathing is of infinite use; after which friction should be used, and the child placed between two blankets, so as to encourage perspiration. The back should be well rubbed with opodeldoc, or good old rum, every night.

A few grains of ipecacuanha or calomel may occasionally be proper, and chalybeates are also very serviceable.

A decoction of Peruvian bark is also good with red wine: and should be used with moderation in the forenoon and after dinner.

Examine the child’s back-bone frequently and closely, and on the slightest trace of any distortion wash the same with brandy every morning and night, and pay the strictest attention to the child’s keeping a straight posture; both sleeping and waking; and if it can be bathed from time to time, it will be advisable.

It is well known that these disorders, which are in many respects similar, are contagious; therefore, no comb or hair-brush used by a child affected by them is to be used by another child, either in a school or in the same family. Nor should the hat or cap of such a child be worn by any other.

Let the hair be removed carefully with a razor, dipped frequently in olive oil; and afterwards apply the following lotion by means of fine linen, and cover the whole or part of the head with it.

Take of liquor of acetated lead, 2 drams,
distilled vinegar, 6 drams,
sulphuric æther, 2 drams,
rain water, 1 pint.

Mix.

This lotion should be kept occasionally applied in the night as well as in the day, and an oil-silk cap should be fitted close to the head, and worn continually.

Take of spermaceti ointment, 1 oz.
tar ointment, 1 oz.
powdered angustura bark, 3 drams.

Rub the whole well in a marble mortar, and apply to the parts affected.

In six cases out of ten, this disease is aggravated by a scrofulous taint of the system; and, when this is the case, the following alterative medicine accelerates the cure.

Take of oxide of zinc,
precipitated sulphur of antimony, each 9 grains,
resin of guaiacum,
extract of bark,
extract of hemlock, each 2 scruples.

Mix, and form into 20 pills.

To Children from six to ten years of age, give one pill night and morning; under six years, half a pill night and morning, mixed in raspberry jam.

Instead of the above, one grain of calomel may be given going to rest, and repeated every night; also the use of salt water externally and internally, as an alterative, has been found very useful.

In all cases the bowels ought to be kept open, and the diet should consist of wholesome and nutritive food; avoiding fish and salt meats. Cleanliness, and an occasional use of the warm bath, will likewise be of service.

In this complaint, next to occasional vomiting, the daily use of the warm bath is most useful. Bleeding may sometimes be useful, to prevent inflammation of the internal membranes, or cupping between the neck and shoulders. Gentle antimonial emetics should be given repeatedly, because the symptoms are always relieved when the child vomits.

Take of sulphuret of potass,
tincture of fox-glove, each, 1 dram,
extract of liquorice root, 2 drams,
almond emulsion, 6 oz.
gum arabic powder, 3 drams.

Mix.

A dessert-spoonful to be given to a child from three to six years of age; a table-spoonful from six to ten; two dessert-spoonsful from ten to fifteen; and two table-spoonsful from fifteen to twenty; three times a day.

Take of emetic tartar, 2 drams,
boiling water, 2 oz.
tincture of cantharides, 1 dram,
oil of wild thyme, 3 drams.

Mix.

A dessert-spoonful to be rubbed upon the chest every night and morning.

A frequent change of air is exceedingly useful in hooping cough, particularly short voyages at sea; at the same time flannel is to be worn next the skin. Young children should lie with their heads and shoulders raised; and when the cough occurs, they ought to be placed on their feet and bent a little forward, to guard against suffocation. The diet should be light, and the drink warm and mucilaginous.

The croup is a disease peculiar to children, and generally fatal, if care is not taken in the commencement. It commonly approaches with the usual signs of a catarrh, but sometimes the peculiar symptoms occur at the first onset; namely, a hoarseness, with a shrill ringing sound both in speaking and coughing, as if the noise came from a brazen tube. At the same time there is a sense of pain about the larynx, and some difficulty of respiration, with a whizzing sound in inspiration, as if the passage of air was diminished; which is actually the case. The cough is generally dry, but if any thing is spit up, it is a purulent matter, sometimes resembling small portions of a membrane. There are also a frequent pulse, restlessness, and an uneasy sense of heat. The inside of the mouth is sometimes without inflammation, but frequently a redness, and even a swelling exist. Sometimes there is an appearance of matter on them like that rejected by coughing.

As soon as possible a brisk emetic should be administered for the purpose of freeing the patient from the coagulable lymph which is already secreted. Topical bleeding, by means of leeches, should immediately succeed, and the discharge be encouraged. As soon as it diminishes, a blister, sufficiently large to cover the whole throat, should be applied, and suffered to lie on for thirty hours or longer. The steam of warm water should be inhaled, and the bowels should be evacuated by calomel.

As soon as the emetic has operated sufficiently, opium may be administered, by which means the breathing will in general be soon relieved; but should it become more difficult in the course of a few hours, the emetic is to be again repeated, and after its operation the opium again employed. This practice is to be alternately used till the patient is out of danger, which will, in general, be in the course of three or four days. The child should be kept nearly upright in bed.

Children, until the age of six years, are liable to be attacked by bilious fever, which is gradually developed, by irregularity in the bowels, which are either too costive, or too much relaxed.

On its first appearance, the child becomes peevish and fretful, his lips are dry, his hands hot, accompanied by shortness of breath, pains in the head, and quickness of pulse, which beats from 110 to 112 in a minute; he shows an unwillingness to stir or speak, starts in his sleep, and has a loathing for food. The stools have often a mucous and slimy appearance; some children are affected with delirium, others dull and stupid, and many are for a time speechless. Several slight accessions of fever take place in the course of the day, during which the child is usually drowsy; in the intervals of these paroxysms he appears tolerably well, though, at times, unusually peevish.

These symptoms are more or less prevalent for eight or ten days, when suddenly a more violent paroxysm of fever will ensue, preceded by a shivering fit, and sometimes an incessant vomiting of bile. The pulse rises to 140; the cheeks are flushed, the child’s drowsiness increases, and when awake, he resorts to picking at the skin of the nose, lips, and eyes, to a most painful degree.

This species of fever is mild at the commencement, slow in its progress, and very uncertain in its event. The desire for food is destroyed, and the child will take neither aliment nor medicine. The stools are changed from their natural appearances, being sometimes black, and smelling like putrid mud; and at other times they are curdled, with shreds of coagulable lymph floating in a dark green fluid.

The first thing, is to cleanse the stomach by a few grains of ipecacuanha, and soon afterwards to administer some active purgative. For restoring the healthy secretions of the bowels, nothing is so efficacious as small and often repeated doses of calomel and scammony, (¾ of a grain of the former to 1¼ of the latter,) followed up after some hours by a solution of Epsom salts in an infusion of senna, or by a dose of castor oil. When the stomach is very irritable, small quantities of chalk mixture, with a few drops of laudanum, are to be given alternately with the above-mentioned purgatives.

If the head is much affected, leeches should be applied to the temples, and if the stomach will not retain the medicine, from three to six leeches should be applied to the upper part of the belly, or right side; and after this a blister, if necessary. The warm bath will prove useful after the stomach and bowels are properly cleansed.

To obviate debility, when the fever has abated, the following tonic powder is recommended.

Mix together 2 drams of powder of cascarilla,
24 grains of rhubarb, and
1 scruple sub-carbonate of iron.

Divide this into 24 papers, one to be taken morning and evening.

The child should likewise be sent into the country as soon as possible, and be allowed every reasonable amusement, to dissipate the peevishness which is an invariable consequence of a severe attack of this disease. The diet, for a time, should be light and nourishing; as jellies, isinglass and milk, veal broth, and beef tea. The drink may be whey, and toast and water.

First well beat and brush the carpet,—then to a gallon of water add eight potatoes grated, and with this liquid wash it slightly over with a sponge, which will not only clean it but restore it to its original beauty when dry. Or, after it has been well beaten and brushed, put an ox gall into a pint of water, wash the carpet over on the right side, and it will have the same effect.

Rub a piece of soap on every spot of grease or dirt; then take a hard brush dipped in boiling water, and rub the spots well. If very dirty, a solution of soap must be put into a tub, with hot water, and the carpet well beat in it, rinsing it in several clean waters, and putting in the last water a table-spoonful of oil of vitriol, to brighten the colours.

Carpets should not be swept with a whisk-brush more than once a week; at other times sprinkle tea-leaves on them, and sweep carefully with a hair-broom, after which they should be gently brushed on the knees with a clothes’-brush.

Mix half a pint of refined neat’s-foot oil, and half a gill of spirits of turpentine; wet a woollen rag therewith, dip it into a little scraped rotten-stone, and rub the metal well. Wipe it off with a soft cloth, polish with dry leather, and use more of the powder. If steel is very rusty, use a little powder of pumice with liquid, on a separate woollen rag, first.

Beat the dust out of them as clean as possible, then rub them over with a dry brush, and make a good lather with Castille soap, and rub them well over with a hard brush, then take clean water and with it wash off the froth; make a water with alum, and wash them over with it, and when dry, most of the colours will be restored in a short time; and those that are yet too faint, must be touched up with a pencil dipped in suitable colours; it may be run all over in the same manner with water colours mixed well with gum water, and it will look at a distance like new.

Cut into eight half quarters a stale quartern loaf: with one of these pieces, after having blown off all the dust from the paper, to be cleaned by means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downwards with the crumb, about half a yard at each stroke, till the upper part of the hangings is completely cleaned all round; then go again round with the like sweeping stroke downwards, always commencing each successive course a little higher than the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old paper look almost equal to new. Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross or horizontal way. The dirty part of the bread too must be each time cut away, and the pieces renewed as soon as necessary.

Put some lumps of quick-lime into a bucket of cold water, and stir it about till dissolved and mixed, after which a brush with a large head, and a long handle to reach the ceiling of the room, is used to spread it thinly on the walls, &c. When dry it is beautifully white, but its known cheapness has induced the plasterers to substitute a mixture of glue size and whiting for the houses of their opulent customers; and this, when once used, precludes the employment of lime-washing ever after; for the latter, when laid on whiting becomes yellow.

White-washing is an admirable manner of rendering the dwellings of the poor clean and wholesome.

Polished iron-work may be preserved from rust by a mixture not very expensive, consisting of copal varnish intimately mixed with as much olive oil as will give it a degree of greasiness, adding thereto nearly as much spirit of turpentine as of varnish. The cast iron-work is best preserved by rubbing it with black-lead.

But where rust has begun to make its appearance on grates or fire-irons, apply a mixture of tripoli with half its quantity of sulphur, intimately mingled on a marble slab, and laid on with a piece of soft leather: or emery and oil may be applied with excellent effect, laid on with a spongy piece of the fig-tree fully saturated with the mixture. This will not only clean but polish, and render the use of whiting unnecessary.

Take verdigris and pumice-stone, well powdered, with lime newly slacked. Mix with soap lees, to the consistence of putty. Put it in a woollen rag, and rub the stains well one way. Wash off with soap and water. Repeat, if not removed.

Sweep them and wipe them with a damp flannel, after which wet them all over with milk, and rub them till bright with a dry cloth.

N. B. Floor-cloths should be chosen that are painted on fine cloth, well covered with colour and perfectly dry. The durability of the cloth depends greatly on these points, and particularly on its having had time for the paint to get quite dry. Old carpets answer extremely well, if painted and hung up to season some time, before they are laid down for use.

Remove fly stains or any other soil from the glass with a damp cloth, then polish with a woollen cloth and powder-blue.

Drop a few drops of oil of turpentine on the spots and rub it hard with your finger; this will dissolve the grease, and make it mix with the soap (or suds) and water when the room is washed.

Mix together fuller’s-earth and soap lees, and rub them on the boards. Let the mixture dry, and then scour it off with strong soft soap and sand, or use lees to scour it with. It should be put on hot, by heating the lees.

Mix well together a pint of strong soap lees, some fuller’s earth, well dried, and a little pipe-clay, powdered fine; lay it on the part which is oiled, then put a hot iron upon it till dry. If all the oil come not out the first time, repeat it, and rub it well in. By doing it two or three times it will come out.

There is more art, perhaps, and more economy than is considered necessary in making well, and managing a fire.

First rake out all the ashes, quite clean, leaving in the bottom of the grate a few light cinders, through which the air, from beneath, may pass freely; upon these lay shavings, or waste paper, and then the wood, the smaller pieces under, of course, and the whole crossing each other promiscuously, and in all directions; throw cinders behind, and some at the sides, to fill out the grate, and in the front, betwixt the bars, put small knobs of fresh coals, with some larger knobs at top, and a little small coal behind, but not so much at first as to prevent a draft of air through the grate at the top. The fire, thus prepared, may be lighted with a match, and will kindle well of itself, whilst the ashes are taken up, and the fire-place cleaned. When it is found necessary to blow a fire, do not thrust the nose of the bellows between the bars, but keep it at an easy distance from the fire, and rather below the centre of the fire, that so, the air may be dispersed around to a considerable distance in front of the fire. When you stir a fire, always put the poker between the second and third bars.—After you have stirred the fire, rake out the ashes at the bottom of the grate, and sweep up the hearth.

In large towns, where linen cannot be exposed to the air and sun upon the grass, let it be steeped, for some time before it is washed, in a solution of oxymuriate of lime. Let it then be boiled in an alkaline ley. Linen or cotton thus treated will not become yellow by age.

Hold the iron mould on the cover of a tankard of boiling water, and rub on the spot a little juice of sorrel and salt, and when the cloth has thoroughly imbibed the juice, wash it in ley.

Cut a pound of mottled soap into thin slices; and put it into a pan with a quarter of an ounce of pot-ash. Pour a pail of boiling water on it, and let it stand till dissolved. Then pour hot and cold water into a scouring tub, with a bowl of the solution. Put in the counterpane, beat it well, turn it often, give it a second liquor as before, and then rinse it in cold water. Then put three tea-spoonsful of liquid blue into a thin liquor; stir it, and put in the counterpane: beat it about five minutes, and dry it in the air.

Cut ½ a pound of the best yellow soap into thin slices, and pour such a quantity of boiling river water on it as will dissolve the soap, and make it of the consistence of oil. Cover the articles about two inches with water, such as the hand can bear, and add a lump of American pearl-ash, and about a third of the soap solution. Beat them till no head or lather rises on the water; throw away the dirty water, and proceed as before with hotter water without pearl-ash.

Rub it well with soap: then scrape some fine chalk, and rub that also in the linen; lay it on the grass; as it dries, wet it a little, and it will come out after twice doing.

As soon as the accident happens, wet the place with juice of sorrel or lemon, or with vinegar, and the best hard white soap.

Provide bottles which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with pack-thread or wire. Then spread a little straw on the bottom of a boiler, on which place the bottles with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold take out the bottles, and pack them with straw or saw-dust in hampers, and stow them in the coolest part of the house. Milk preserved in this manner, although eighteen months in the bottles, will be as sweet as when first milked from the cow.

The chickens first hatched, are to be taken from the hen, lest she be tempted to leave her task unfinished. They may be secured in a basket of wool or soft hay, and kept in a moderate heat, if the weather be cold, near the fire. They will require no food for 24 hours, should it be necessary to keep them so long from the hen. The whole brood being hatched, place the hen under a coop abroad, upon a dry spot, and, if possible, not within reach of another hen, since the chickens will mix, and the hens are apt to destroy those which do not belong to them. Nor should they be placed near young fowls, which are likely to crush them, being always eager for their small meat.

The first food should be split grits, afterwards tail wheat, all watery food, soaked bread, or potatoes, being improper. Eggs boiled hard, or curd chopped small, is very suitable as first food. Their water should be pure and often renewed, and there are pans made in such forms, that the chickens may drink without getting into the water, which, by wetting their feet and feathers, numbs and injures them; a bason in the middle of a pan of water, will answer the end; the water running round it. There is no necessity for cooping the brood beyond two or three days, but they may be confined as occasion requires, or suffered to range, as they are much benefited by the foraging of the hen. They should not be let out too early in the morning, whilst the dew lies upon the ground, nor be suffered to range over wet grass, which is a common and fatal cause of disease in fowls. Another caution requisite is to guard them against unfavourable changes of the weather, particularly if rainy. Nearly all the diseases of fowls arise from cold moisture.

For the period of the chickens quitting the hen, there is no general rule; when she begins to roost, if sufficiently forward, they will follow her; if otherwise, they should be secured in a proper place, till the time arrives when they are to associate with the other young poultry, since the larger are sure to overrun and drive from their food the younger broods.

An experiment has lately been tried of feeding geese with turnips, cut in small pieces like dice, but less in size, and put into a trough of water; with this food alone, the effect was, that six geese, each when lean weighed only 9 lbs., actually gained 20 lbs. each in about three weeks fattening.

Malt is excellent food for geese and turkeys; grains are preferred for the sake of economy, unless for immediate and rapid fattening; the grains should be boiled afresh.

Other cheap articles for fattening, are oatmeal and treacle; barley-meal and milk; boiled oats, and ground malt.

Corn before being given to fowls should always be crushed and soaked in water. The food will thus go further, and it will help digestion. Hens fed thus have been known to lay during the whole of the winter months.

The annual product of a good fair dairy cow, during several months after calving, either in summer or winter, if duly fed and kept in the latter season, will be an average of seven pounds of butter per week, and from five to three gallons of milk per day. Afterwards, a weekly average of three or four pounds of butter from barely half the quantity of milk. It depends on the constitution of the cow, how nearly she may be milked to the time of her calving, some giving good milk until within a week or two of that period, others requiring to be dried 8 or 9 weeks previously. I have heard (says Mr. Lawrence) of 20 lbs. of butter, and even 22 lbs. made from the milk of one long-horned cow in seven days; but I have never been fortunate enough to obtain one that would produce more than 12 lbs. per week, although I have had a Yorkshire cow which milked 7 gallons per day, yet never made 5 lbs. of butter in one week. On the average 3 gallons of good milk will make 1 lb. of butter.

To every pound of salt butter put a quart of new milk, and a little arnotto. Churn it an hour, then take it out and treat it as fresh butter, by washing it with water, and add the usual quantity of salt. The butter gains about three ounces in the pound.

Beat up the whole of a fresh egg, in a basin, then pour boiling tea over it gradually, to prevent its curdling. It is difficult, from the taste, to distinguish the composition from rich cream.

Apply with a brush a solution of gum-arabic to the shells, or immerse the eggs therein; let them dry, and afterwards pack them in dry charcoal dust. This prevents their being affected by any alterations of temperature.

Immerse them for a short time in strong lime-water, and they may be kept two years, if required.

Grasp a handful briskly, and squeeze it half a minute: if genuine, it will preserve the form of the cavity of the hand, even though rudely placed on a table; if adulterated, it will almost immediately fall down.

Boil 5 lbs. of the coarsest bran in four gallons and half of water, keep stirring it, that it may not stick to the bottom, till reduced to four gallons, then pour it off into a trough, or tub full of holes, over which lay a coarse cloth or sieve. On the top of the whole put a wooden cover, with a weight sufficiently heavy to press out the liquor from the bran, which will sink to the bottom of the tub in a thick pulp. This liquor will contain the essential oil of the corn, and when kneaded in with half a hundred weight of flour, and the usual quantity of salt and yeast, it will yield one-third more bread than the same quantity of flour would, made with water in the usual way. Divide into middle sized loaves and bake two hours and a half.

When ten days old put it into the oven for twenty minutes and it will appear quite new.

Paste is made principally of wheaten flour boiled in water till it be of a glutinous or viscid consistence. It may be thus prepared simply for common purposes; but when it is required for paper hangings to rooms, it is usual to mix a fourth, fifth, or sixth of the weight of the flour of powdered resin; and where it is wanted still more tenacious, gum arabic, or any kind of size may be added.

Cut a slice of fine and stale loaf bread, very thin, and let it be carefully toasted on both sides, until browned all over, but not blackened or burned. Put the toast into a deep stone or china jug, and pour over it, from the tea-kettle, as much boiling water as required to make into drink. Cover the jug with a saucer or plate, and let the drink become quite cold; it will then be fit for use. Toast and water is peculiarly grateful to the stomach, and excellent for carrying off the effects of any excess in drinking. It is also a most excellent drink at meals.

Put a large spoonful of oatmeal into a pint of water, stir it well together, and let it boil three or four times, stirring it often. Then strain it through a sieve, put in some salt according to taste, and if necessary add a piece of fresh butter. Stir with a spoon until the butter is melted, when it will be fine and smooth.

Take of pearl-barley, 2 oz.
water, 4 pints.

First wash off the mealy matter which adheres to the barley with some cold water; then extract the colouring matter, by boiling it a little with about half a pint of water. Throw this decoction away; and put the barley thus purified into four pints of boiling water; then boil down to one half and strain the decoction.

Take of the decoction of barley, 2 pints,
raisins, stoned, 2 oz.
figs, sliced, 2 do.
liquorice-root, sliced and bruised, ½ oz.
distilled water, 1 pint.

During the boiling, add the raisins first, and then the figs, and, lastly, the liquorice, a short time before it is finished, when the strained decoction ought to measure two pints.

These liquors are to be used freely, as diluting drinks in fevers and other acute disorders.

Put a blade of mace, a large piece of the crumb of bread, and a quart of water, in a clean saucepan. Let it boil two minutes, then take out the bread, and bruise it very fine in a bason. Mix with it as much of the warm water as it will require, pour away the rest and sweeten it to the taste of the patient. If necessary, put in a piece of butter the size of a walnut, but add no wine. Grate in a little nutmeg, if requisite.

Take off the fat and skin from a pound of lean beef, and cut it into pieces. Then put it into a gallon of water, with the under crust of a penny loaf, and a small portion of salt. Let the whole boil till reduced to two quarts, and strain, when it will be fit for use.

Take the fat off a pound of loin of mutton, and put the lean into a quart of water. Skim it well as it boils, and put in a piece of the upper crust of bread, with a large blade of mace. Having covered it up close, let it boil closely for half an hour, and then pour the broth clear off, without stirring. Season it with a little salt. Turnips should not be boiled with the meat.

This country affords herbs much more wholesome than either tea or coffee, and if they were all imported from a distant region, and sold at a high price, they would, no doubt, be held in great estimation. The following composition is very superior to tea or coffee, inasmuch as the infusion is very agreeable, will strengthen the stomach, and invigorate, instead of debilitate, the nervous system.

A wine-glassful of these mixed herbs is sufficient to make 3 pints of infusion, which is made in the same manner as tea, sugar and milk being added. In London, where herbs are sold at a dearer rate than in the country, it may be obtained at the rate of 2s. per pound.—Either of the above ingredients may be diminished or augmented at pleasure. If too bitter, lessen the quantity of hyssop, and add dried mint leaves.

Put an ounce of isinglass, and a few cloves, into a quart of water. Boil it down to a pint, strain it upon a pound of loaf sugar, and when cold, add a little wine, when it will be fit for use.—A very nourishing beverage may be made by merely boiling the isinglass with milk, and sweetening with lump sugar.

Put a dessert spoonful of the powder of salop, into a pint of boiling water. Keep stirring it till it becomes of the consistence of jelly, and then add white wine and sugar, according to taste.

Put an ounce of hartshorn shavings into a quart of boiling barley-water; boil down to a pint, add two ounces of candid eringo root, and a pint of new milk; boil for a quarter of an hour, when strain for use.

Boil four spoonsful of oatmeal, a blade or two of mace, and a piece of lemon peel, in two quarts of water, for about a quarter of an hour; taking care that it does not boil over. Then strain, and add a quart of good ale that is not bitter. Sweeten it to the palate, and add half a pint of white wine. When no white wine is used the caudle should consist of one half of ale.

Make the gruel as above, and strain through a sieve, but put no ale to it. When to be used, sweeten according to taste, grate in some nutmeg, and add a little white wine. Juice of lemon is sometimes added.

Cut the meat from a leg of veal into small pieces, and break the bone into several bits. Put the meat into a very large jug, and the bones at top, with a bunch of common sweet herbs, a quarter of an ounce of mace, and half a pound of Jordan almonds, finely blanched and beaten. Pour on it four quarts of boiling water, and let it stand all night, covered close by the fire-side. The next day put it into a well-tinned saucepan, and let it boil slowly, till it is reduced to two quarts. Be careful, at the time it is boiling, to skim it, and take off the fat as it rises. Strain into a punch-bowl, and when settled for two hours, pour it into a clean saucepan, clear from the sediment, if any.

Pulverize 1 ounce of citric acid, and divide it into 24 parts; that is, 24 scruples, which are to be put into separate small blue papers. Pulverize, also, 1 ounce of the sub-carbonate of soda, and divide it into 24 like packages, in white paper. When the draught is to be prepared, put the carbonate into a tumbler, half filled with water: in another, dissolve the acid in an equal quantity; throw one into the other, and drink it while effervescing.

A similar preparation may be made by using tartaric acid instead of the citric.

Mix in a plate, a few ounces of pulverized black oxyde of manganese and common salt, which being placed in the house supposed to be infected, sprinkle oil of vitriol upon the mixture, and gas will arise which will render the place perfectly salubrious. The oil of vitriol should be carefully added by a few drops at a time, the face being turned from the mixture.

Dissolve 20 grains of carbonate of potass in a table-spoonful of lemon juice, and three table-spoonsful of water, to which add a small quantity of lump sugar. This draught is very serviceable in sore throats, &c.

Take of Rochelle salt, 1 dram,
carbonate of soda, 25 grains,
tartaric acid, 20 do.

Dissolve the first two in a tumbler of water, then add the latter, and drink without loss of time.

The general characters of good rhubarb are, it having a whitish or clear yellow colour, being dry, solid, and compact; moderately heavy, and brittle; when recently broken appearing marked with yellow or reddish veins, mixed with white; being easily pulverizable; forming a powder of a fine bright yellow, having the peculiar, nauseous, aromatic smell of rhubarb, and a sub-acrid, bitterish, somewhat astringent taste, and when chewed feeling gritty under the teeth, speedily colouring the saliva, and not appearing very mucilaginous.

This fruit very much resembles the nature of prunes, but is more acid, and enters as a useful ingredient into the lenitive electuary. It is found of the highest use in a sore throat, as a powerful cleanser; and, put into boiling water until moderately cold, is a delightful drink to persons parched under the heat of fever, and in the lowest state of putrid fever.

Water-cresses act as a gentle stimulant and diuretic; for these purposes the expressed juice, which contains the peculiar taste and pungency of the herb, may be taken in doses of an ounce or two, and continued for a considerable time. It should be at the same time eaten at breakfast, also at dinner, and for supper, to experience benefit from the virtues of this herb.

Mix 1 dram of powdered spermaceti with the yolks of 2 eggs; then add 1 dram of tincture of opium, and 5 oz., of water.

To be taken in the quantity of a wine-glassful when the cough is troublesome.

Mix together a dessert spoonful of syrup of poppies, and 15 drops of antimonial wine. To be taken at a draught, with or without a little warm water, either at bed-time, or in the middle of the night. Half this quantity may be given to a child under the same circumstances.

Mix together in a wine-glass,
30 drops of laudanum,
4 tea-spoonsful of vinegar, and
6 tea-spoonsful of water, sweetened with a little lump sugar.

Take of sweet almonds, blanched, 1½ oz.
double-refined sugar, ¾ oz.
distilled water, 2½ pints.

Beat the almonds with the sugar; then rubbing them together, add by degrees the water, and strain the liquor.

Almost any quantity may be taken as a frequent drink to soften coughs, and to assuage urinary disorders.

Take of gum-arabic, in powder, 4 oz.
boiling water, 8 oz.

Triturate the gum with a small portion of the water until it be dissolved.

It is necessary to pass the mucilage through linen, in order to free it from pieces of wood and other impurities, which always adhere to the gum: the linen may be placed in a funnel.

Mucilage of gum-arabic is very useful in making up medicines, &c. it also possesses the powers of a mucilaginous demulcent in a high degree; and is frequently given in diarrhœa, dysentery, chin-cough, hoarseness, strangury, &c.

Take of gum-arabic, in powder, 2 drams,
sweet almonds, blanched,
double refined sugar, each ½ dram,
decoction of barley, 1 pint.

Dissolve the gum in the warm decoction; and when it is almost cold, pour it upon the almonds, previously well beaten with the sugar, and at the same time triturate them together, so as to form an emulsion, and then filter.

The almonds are blanched by infusing them in boiling water, and peeling them. The success of the preparation depends upon beating the almonds to a smooth pulp, and triturating them with each portion of the watery fluid, so as to form an uniform mixture before another portion be added.

Take of marshmallow roots, bruised, 4 oz.
sun raisins, stoned, 2 oz.
water, 7 pints.

Boil down to five pints; strain the decoction, and after the grounds have subsided, pour off the clear liquor.

Marshmallow roots contain nothing soluble in water except mucilage, which is very abundant in them. This decoction is therefore to be considered merely as an emollient, rendered more pleasant by the acidulous sweetness of the raisins.

Take of hepatic aloes, 1 oz.
ginger powder, 1 dram,
soap, ½ oz.
essential oil of peppermint, ½ a dram.

Let the aloes and ginger be rubbed well together, then add the soap and the oil so as to form a mass.

These pills may be advantageously used for obviating the habitual costiveness of sedentary persons. The dose is from 10 to 15 grains.

Take of socotrine aloes, 6 drams,
gum mastic, 2 drams.

Reduce to powder separately; make into a mass with syrup of wormwood, and divide into one hundred pills, of which take one every night.

Take of camphor, 1 oz.
soap, 3 oz.
spirit of rosemary, 1 pint.

Digest the soap in the spirit of rosemary until it be dissolved, and add to it the camphor.

Dissolve 2 lbs. of white soap, and 1 lb. of yellow ditto, in 3 pints of water.

Now dissolve 4 oz. of camphor,
1 oz. of oil of rosemary, and
6 drams of oil of origanum, in
3 pints of spirit of wine.

Mix both solutions, and then add 3 oz. of water of ammonia.

This liniment is extensively used to allay the inflammation of bruises, sprains, &c.

Take of almond soap, 2 ounces,
alcohol, 1 pint,
camphor, 1 ounce,
cajeput oil, 2 ounces.

First dissolve the soap and camphor in the alcohol, and when the solution is about to congeal, or becomes nearly cold, add the oil of cajeput: shake them well together, and put it into bottles to congeal.

This composition is a great improvement on the opodeldocs in general use, and in cases of rheumatism, paralytic numbness, chilblains, enlargement of joints, and indolent tumours; where the object is to rouse the action of absorbent vessels, and to stimulate the nerves, it is a very valuable external remedy.

Take of water of ammonia, ½ an ounce,
olive oil, 1½ ounces.

Shake them together in a phial till they are mixed.

In the inflammatory quinsey, a piece of flannel, moistened with this mixture, applied to the throat, and renewed every four or five hours, is one of the most efficacious remedies.

Take of lime water, and olive oil, each three ounces.

Mix them by shaking in a phial.

This solution is thick, of a white colour, and devoid of acrimony. It is very advantageously applied to burns and scalds. The soapy matter separates from the water when it has been made some time, and therefore it is always better to prepare it only when it is wanted.

Dissolve ten or twelve grains of white soap in four ounces of rectified spirit of wine; after which, strain the solution. A dram of rectified oil of amber is then added, and the whole filtered: with this solution should be mixed such a proportion of the strongest volatile spirit of ammonia, in a clear glass bottle, as will, when sufficiently shaken, produce a beautiful milk-white liquor. If a kind of cream should settle on the surface, it will be requisite to add a small quantity of the spirituous solution of soap. Those who may wish to have this liquor perfumed, may employ lavender or Hungary water, instead of the spirit of wine.

It is employed for curing the bites of adders, wasps, bees, gnats, ants, and other insects, and for burns.

Mix together, 4 ounces of spirit of wine,
1 dram of Friar’s balsam,
2 do. of tincture of saffron.

This balsam is used for sprains and bruises.

Fomentations are applied externally, and as warm as the patient can conveniently bear, in the following manner: Two flannel cloths are dipped into the heated liquor, of one which is wrung as dry as the necessary speed will admit then immediately applied to the part affected. The flannel lies on, until the heat begins to go off, and the other is in readiness to apply at the instant in which the first is removed:—thus these flannels are alternately applied, so as to keep the affected part constantly warm. This is continued fifteen or twenty minutes, and repeated two or three times a day, or as often as occasion may require. The degree of heat should never exceed that of producing a pleasing sensation; great heat sometimes produces effects very opposite to that intended by the use of the fomentation.

Take of the leaves of southernwood, dried,
tops of sea-wormwood, do.
camomile flowers, ditto, each 1 oz.
bay leaves, do. ½ oz.
distilled water, 6 pints.

Boil them a little, and strain.

In making these decoctions the aromatic substances should not be added until the decoction is nearly completed, for otherwise their flavour would be entirely dissipated.

Take two poppy heads, boil them in a quart of milk, and use this as a fomentation. It is excellent in inflamed eyes, also to relieve the pain of inflammation from a blister or other cause.

Take of mustard-seed, powdered, ½ lb.
crumb of bread, ½ do.
vinegar, as much as is sufficient.

Mix, and make a cataplasm.

Cataplasms of this kind are employed as stimulants: they often inflame the part, and raise blisters, but not so perfectly as cautharides. They are frequently applied to the soles of the feet, in the low state of acute diseases, for raising the pulse and relieving the head.

Take of olive oil, 5 ounces,
white wax, 2 ounces.

This is an useful emollient ointment for softening the skin.

Take of prepared hog’s lard, 2 lbs.
rose water, 3 oz.

Beat the lard with the rose-water until they be mixed; then melt the mixture with a slow fire, and set it apart that the water may subside; after which, pour off the lard from the water, constantly stirring until it be cold.

This ointment may be used for softening the skin, and healing chaps.

Take of white wax, 4 oz.
spermaceti, 3 oz.
olive oil, 1 pint.

Mix them together over a gentle fire, and then stir them very briskly, without ceasing, till they are cold.

Take of spermaceti, 6 drams,
white wax, 2 do.
olive oil, 3 oz.

Melt all together over a gentle fire, stirring briskly, without intermission, till the ointment becomes cold.

These two ointments are supposed only to supple the parts, and hinder the rag or lint from sticking to the granulating flesh, and they also keep the air from wounds, which is known to irritate them, from the oxygen in the atmosphere; but they have, otherwise, no peculiar healing virtue.

Melt together 2½ oz. of white wax,
3 oz. of spermaceti,
7 oz. of oil of almonds,
1 dram of balsam of Peru, and
1½ oz. of alkanet root, wrapped up in a linen bag.

Pour the salve into small gallipots or boxes, and cover with bladder and white leather.

Bruise a sufficient quantity of isinglass, and let it soak for twenty-four hours in a little warm water; expose it to heat over the fire, to dissipate the greater part of the water, and supply its place by colourless brandy, which will mix the gelatine of the glue. Strain the whole through a piece of open linen: on cooling, it will form a trembling jelly.

Now extend a piece of black silk on a wooden frame, and fix it in that position by means of tacks, or pack-thread. Then, with a brush made of badger’s hair, apply the glue, after it has been exposed to a gentle heat, to render it liquid. When this stratum is dry, which will soon be the case, apply a second, and then a third, if necessary, to give the plaster a certain thickness; as soon as the whole is dry, cover it with two or three strata of a strong tincture of balsam of Tolu.

This is the real English court plaster: it is pliable, and never breaks, characters which distinguish it from so many other preparations sold under the same name.

Application.

This plaster is generally used to cover slight abrasions and excoriations of the skin. When used for small cuts, from sharp instruments, bring the lips of the wound together, and lay over it a piece of goldbeater’s skin; then fix this by means of a piece of court plaster. The wound will generally heal without further trouble.

Take of rhubarb, sliced, 3 oz.
lesser cardamom seeds, bruised, ½ oz.
liquorice root, bruised, ½ oz.
saffron, 2 drams,
proof spirit of wine, 2 pints.

Digest for seven days, and strain. Dose, ½ an oz. as a purge, or 2 dr. as a stomachic.

Take of rhubarb, sliced, 2 oz.
liquorice root, bruised, ½ oz.
ginger, powdered,
saffron, each 2 drams;
distilled water, 1 pint,
proof spirit of wine, 12 oz. by measure.

Digest for 14 days, and strain. Dose, ½ an oz. as an aperient, or 1 oz. in violent diarrhœa.

Take of cinnamon, bruised,
lesser cardamom seeds, each 1 oz.
long pepper, in powder, 2 drams,
diluted alcohol, 2½ lbs.

Digest for seven days, and filter through paper.

A tea-spoonful or two may be taken in wine, or any other convenient vehicle, in languors, weakness of the stomach, flatulencies, and other similar complaints; and in these cases it is often employed with advantage.

Take of senna leaves, 2 oz.
jalap root, 1 oz.
coriander seeds, ½ oz.
proof spirit, 2½ pints.

Digest for seven days, and to the strained liquor add 4 oz. of sugar-candy.

This tincture is an useful carminative and cathartic, especially to those who have accustomed themselves to the use of spirituous liquors; it often relieves flatulent complaints and colics, where the common cordials have little effect: the dose is from 1 to 2 ounces.

Take of senna, 2 lbs.
rhubarb shavings, 2 lbs.
jalap root, 1 lb.
caraway seeds, 1 lb.
aniseeds, 2 lbs.
sugar, 4 lbs.
shavings of red sanders wood, ½ lb.

Digest these in 10 gallons of spirit of wine, for 14 days, and strain for use. This elixir possesses almost the same qualities as the Compound Tincture of Senna. The above quantities may be reduced to as small a scale as may be required.

Dissolve ½ an oz. of opium,
1 dram of oil of sassafras, in
2 ounces of spirit of wine.
Now mix 4 lbs. of treacle, with
1 gallon of boiling water, and when cold, mix both solutions.

This is generally used to soothe the pains of children, &c.

Take of balsam of tolu, 2 oz.
gum storax, 2 drams,
opium, 2 do.
honey, 8 oz.

Dissolve these in a quart of spirit of wine.

This balsam is useful in allaying the irritation of cough.

Dose, 1 or 2 tea-spoonsful in a little tea, or warm water.

Take of balsam of Tolu, 1 oz.
alcohol, 1 pint.

Digest until the balsam be dissolved, and then strain the tincture through paper.

This solution of the balsam of Tolu possesses all the virtues of the balsam itself. It may be taken internally, with the several intentions for which that balsam is proper, to the quantity of a tea-spoonful or two, in any convenient vehicle.

Mixed with simple syrup, it forms an agreeable balsamic syrup.

Take of Peruvian bark, 4 oz.
proof spirit, 2 pints.

Digest for 10 days, and strain.

It may be given from a tea-spoonful to ½ an ounce, or an ounce, according to the different purposes it is intended to answer.

Take of Peruvian bark, powdered, 2 oz.
the peel of Seville oranges, dried, 1½ do.
Virginian snake root, bruised, 3 drams,
saffron, 1 do.
cochineal, powdered, 2 scruples,
proof spirit, 20 oz.

Digest for 14 days, and strain.

As a corroborant and stomachic, it is given in doses of two or three drams; but when employed for the cure of intermittent fevers, it must be taken to a greater extent.

Take of guaiacum, 4 oz.
rectified spirit of wine, 2 pints.

Digest for seven days, and filter.

This solution is a powerful stimulating sudorific, and may be given in doses, of about ½ an ounce, in rheumatic and asthmatic cases.

Take of resin of guaiacum, in powder, 4 oz.
ammoniated alcohol, in powder, 1½ lb.

Digest for seven days, and filter through paper.

In rheumatic cases, a tea, or even table-spoonful, taken every morning and evening, in any convenient vehicle, particularly in milk, has proved of singular service.

Take of benzoin, 3 oz.
purified storax, 2 oz.
balsam of Tolu, 1 oz.
socotrine aloes, ½ oz.
rectified spirit of wine, 2 pints.

Digest for seven days and filter.

The dose is a tea-spoonful in some warm water four times a day, in consumptions and spitting of blood. It is useful, also, when applied on lint, to recent wounds, and serves the purposes of a scab, but must not be soon removed.

Take extract of catechu, 3 oz.
cinnamon, bruised, 2 oz.
diluted alcohol, 2 pints.

Digest for seven days, and strain through paper.

The cinnamon is a very useful addition to the catechu, not only as it warms the stomach, but likewise as it covers its roughness and astringency.

This tincture is of service in all kinds of defluxions, catarrhs, looseness, and other disorders where astringent medicines are indicated. Two or three tea-spoonsful may be taken occasionally.

Take of the root of ipecacuan, bruised, 2 oz.
Spanish white wine, 2 pints.

Digest for ten days and strain.

This wine is a very mild and safe emetic, and nearly equally serviceable in dysenteries, with the ipecacuan in substance; this root yielding nearly all its virtues to the Spanish white wine. The common dose is an ounce, more or less, according to the age and strength of the patient.

The common mode of preparing this, is to put three drams of the essential oil of lavender, and a dram of the essence of ambergris, into 1 pint of spirit of wine.

Take of the fresh tops of rosemary, 1½ lb.
proof spirit, 1 gallon.

Distil off in a water-bath, 5 pints.

Take of aniseed,
angelica-seed, each bruised, ½ lb.
proof-spirit, 1 gallon,
water, sufficient to prevent a bad taste or flavour.

Draw off 1 gallon by distillation.

This compound is often employed with advantage, in cases of flatulent colic.

Take of extract of liquorice,
gum arabic, each 4 oz.
white sugar, 8 oz.

Dissolve them in warm water, and strain; then evaporate the mixture over a gentle fire, till it be of a proper consistence for being formed into lozenges, which are to be cut out of any shape.

Take of fine sugar, 1 lb.
gum arabic, 4 oz.
starch, 1 oz.
flowers of benzoin, ¾ dram.

Having beat them all in a powder, make them into a proper mass with rose-water, so as to form lozenges.

These compositions are calculated for softening acrimonious humours, and allaying the tickling in the throat which provokes coughing.

Take of nitre, purified, 3 oz.
double-refined sugar, 9 oz.

Make them into lozenges with mucilage of gum tragacanth.

This is a very agreeable form for the exhibition of nitre, as a diuretic or febrifuge, though, when the salt is thus taken, without any liquid (if the quantity be considerable), it is apt to occasion uneasiness about the stomach, which can only be prevented by a large dilution with aqueous liquors.

Take of dried red rose-buds, 4 oz.
boiling distilled water, 3 pints,
clarified honey, 5 lbs.

Macerate the rose-leaves in the water for six hours; then mix the honey with the strained liquor, and boil the mixture to the thickness of a syrup.

This preparation is not unfrequently used as a mild, cooling detergent, particularly in gargles for ulcerations and inflammation of the mouth and tonsils.

Take of the heads of white poppies, dried, 3½ lbs.
double-refined sugar, 6 lbs.
distilled water, 8 gallons.

Slice and bruise the heads, then boil them in the water to three gallons, and press out the decoction. Reduce this, by boiling, to about 4 pints, and strain it while hot through a sieve, then through a thin woollen cloth, and set it aside for twelve hours, that the grounds may subside. Boil the liquor poured off from the grounds to three pints, and dissolve the sugar in it, that it may be made a syrup.

This syrup, impregnated with the narcotic matter of the poppy-head, is given to children in doses of two or three drams, and to adults of from half an ounce to one ounce and upwards, for easing pain, procuring rest, and answering the other intentions of mild operations.

Take of fresh flowers of the violet, 1 lb.
boiling distilled water, 3 pints.

Macerate for 25 hours, and strain the liquor through a cloth, without pressing, and add double-refined sugar, to make the syrup.

This is an agreeable laxative medicine for young children.

Take of clarified honey, 3 lbs.
vinegar of squills, 2 pints.

Boil them in a glass vessel, with a slow fire, to the thickness of a syrup.

Oxymel of squills is an useful aperient, detergent, and expectorant, and of great service in humoral asthmas, coughs, and other disorders where thick phlegm abounds. It is given in doses of two or three drachms, along with some aromatic water, as that of cinnamon, to prevent the great nausea which it would otherwise be apt to excite. In large doses it proves emetic.

Take of squills, recently dried, 1 pound,
vinegar, 6 pints,
proof spirit, ½ pint.

Macerate the squills with the vinegar, in a glass vessel, with a gentle heat, for 24 hours; then express the liquor, and set it aside until the fæces subside. To the decanted liquor add the spirit.

Vinegar of squills is a very powerful stimulant; and hence it is frequently used with great success as a diuretic and expectorant. The dose of this medicine is from a dram to half an ounce.

Take of tar, 2 pints;
water, 1 gallon.

Mix, by stirring them with a wooden rod for a quarter of an hour, and, after the tar has subsided, strain the liquor, and keep it in well corked phials.

Tar-water should have the colour of white wine, and an empyreumatic taste. It is, in fact, a solution of empyreumatic oil, effected by means of acetous acid. It acts as a stimulant raising the pulse, and increasing the discharge by the skin and kidneys. It may be drank to the extent of a pint or two in the course of a day.

Take of sarsaparilla root, cut, 6 oz.
distilled water, 8 pints.

After macerating for two hours, with a heat about 195 degrees, then take out the root, and bruise it; add it again to the liquor, and macerate it for two hours longer; then boil down the liquor to 4 pints, and strain it. The dose is from 4 oz. to half a pint, or more, daily.

Take of sarsaparilla root, cut and bruised, 6 oz.
the bark of sassafras root,
the shavings of guaiacum wood,
liquorice root, each 1 oz.
the bark of mezereon root, 3 drams,
distilled water, 10 pints.

Digest with a gentle heat for six hours, then boil down the liquor to one half (or 5 pints) adding the bark of the mezereon root towards the end of boiling. Strain off the liquor. The dose is the same as the last, and for the same purposes.

Take of guaiacum raspings, 3 oz.
raisins, stoned, 2 oz.
sassafras root, sliced,
liquorice root, bruised, each 1 oz.
water, 10 lbs.

Boil the guaiacum and raisins with the water, over a gentle fire, to the consumption of one half, adding, towards the end, the sassafras and liquorice, and strain the decoction without expression.

Take of dried red roses, ½ oz.
diluted vitriolic acid, 3 drams,
boiling distilled water, 2½ pints,
double refined sugar, 1½ oz.

First pour the water on the petals, in a close vessel, then add the diluted vitriolic acid, and macerate for half an hour. Strain the liquor when cold, and add the sugar.

Take of ipecacuan wine, 7 drams,
antimonial wine, 1 do.
syrup of violets, 1 do.
rose-water, 3 do.

Make into a draught to be taken at eight in the evening; or, for an infant, give a tea-spoonful every five minutes until it operates, and half of it for a child of ten or twelve years. It has no taste.

Take senna leaves, an ounce and a half,
ginger, sliced, 1 dram,
boiling water, 1 pint.

Macerate for an hour, and strain the liquor.

Two or three tea-spoonsful of Epsom salts dissolved in a wine-glassful of warm water, with 3 table-spoonsful of the above infusion of senna, and a tea-spoonful of tincture of senna, or cardamoms, will act as a mild aperient. It should be taken early in the morning, and a plentiful supply of tea, afterwards, at breakfast.

Take of manna, 1 oz.
mucilage of gum arabic,
oil of almonds,
syrup of lemons, each 2 drams.

Of this mixture give a tea-spoonful to a child at bed-time.

Take of camphor, 1 dram,
rectified spirit of wine, ten drops,
double-refined sugar, half an ounce,
boiling distilled water, one pint.

Rub the camphor first with the spirit of wine, then with the sugar; lastly, add the water by degrees, and strain the mixture.

In the common form of camphor emulsion the union is effected, by triturating the camphor with a few almonds, the unctuous quality of which serves in a considerable degree to cover the pungency of the camphor without diminishing its activity. Camphor under the present form, as well as that of emulsion, is very useful in fevers, taken to the extent of a table-spoonful every three or four hours.

Take of prepared chalk, 1 oz.
refined sugar, ½ an oz.
mucilage of gum arabic, 2 oz.

Rub them together and then add by degrees,
water, 2 pints,
spirituous cinnamon-water, 2 ounces.

This is a very elegant form of exhibiting chalk, and is a useful remedy in diseases arising from or accompanied with acidity in the stomach, &c. It is frequently employed in diarrhœa proceeding from that cause.

The person ought to be immediately carried into the open air, and the temples should be rubbed with strong vinegar and brandy, and volatile salts or spirits held to the nose. The patient should then be laid on the back with the head low, and have a little wine or other cordial poured into the mouth. If subject to hysteric fits, castor or assafœtida should be applied to the nose, or burnt feathers, horn, or leather.

Dry lint put up the nostrils, pledgets of lint dipped in spirits, or weak solution of blue vitriol, or from ten to twenty drops of oil of turpentine taken in water, generally stop discharges of blood.

Water for a warm bath should be rather more than a blood heat, or from 90 to 100 of the thermometer, and if a portable tin bath is not at command, and a warm bath is suddenly wanted, the quickest mode of making one, is to knock in the head of a beer or wine cask, according to the size of the patient, and every neighbourhood will supply these, as well as sufficient quantities of hot water, clean or dirty.

In cases of substances being stopt between the mouth and the stomach, where they cannot be extracted by the fingers or otherwise, the person should swallow a piece of meat or tow tied to a thread, which should be immediately drawn up again. Emetics are sometimes serviceable, and injections of warm milk and water frequently remove the obstructions. When animation is suspended by noxious vapours, the usual methods in fainting should be employed, and lemonade or vinegar and water given to the patient as soon as he can swallow.

When it proceeds from extreme cold, the part affected should be immersed in cold water, or rubbed with snow till they recover their natural warmth.

Every method should be taken to lessen the circulation of blood towards the head; the patient should be kept easy and cool, the head raised high, and the feet suffered to hang down. The clothes should be loosened and fresh air admitted into the room, and medical assistance procured immediately for bleeding.

Apoplexy is preceded by giddiness, pain, and swimming of the head, loss of memory, &c. and on the symptoms appearing, bleeding, slender diet, and opening medicines are advisable, and often act as preventives.

Most head-aches arise from imperfect digestion, either from acidity, or from accumulations of bile. The first cause may be removed by half a tea-spoonful of carbonate of soda, or by a dessert spoonful of magnesia, in a small tumbler of water. But if the cause is bilious, then two or three antibilious pills, or a pill of from two to five grains of calomel, is the best remedy, and this may be assisted in its operation by half an ounce of salts in a large tumbler of water, in the morning. Washing the head with cold water, is always salutary in habitual head-aches, particularly at rising in the mornings.

One part of red lead, in fine powder, and two parts of hog’s-lard.—Spread on lint, and dress the sore twice a day.

Three drams of prepared natron (which may be obtained for three-pence) in a quart of soft cold water, and take half of it in the course of the day; continue it for a few days, and the complaint will subside. It may be taken at any hour, but it is best after a meal.

A large tea-cupful of linseed, two pennyworth of stick-liquorice, and a quarter of a pound of sun raisins, put to two quarts of soft water, and simmered over a slow fire, till reduced one-third or more; add thereto a quarter of a pound of sugar-candy pounded, a table-spoonful of old rum, and a table-spoonful of white wine vinegar, or lemon-juice. Note—the rum and vinegar should be added only to the quantity which is about to be taken immediately. Drink half a pint at going to bed, or a small quantity at any time when the cough is troublesome.

Take of almond emulsion, 7½ ounces; syrup of white poppies, oxymel of squills, of each two drams; compound powder of gum tragacanth, one dram. Two table-spoonsful to be taken frequently.

Inhale the steam of hot vinegar, through the spout of a tea-pot, or a funnel, for about half an hour just before you go to bed:—also two or three times in the course of the day, and keep at home. A piece of flannel dipped in hartshorn will be serviceable, applied when going to bed. In a relaxed sore throat, a few lumps of sugar dipped in brandy, and gradually dissolved in the mouth, will be very efficacious.

Bathe the legs and feet in warm water at night, and take, going into bed, a drink of hot whey, with 4 grains of nitre.

If a sore throat, tie round it three or four folds of flannel sprinkled with spirits.

This is an excellent remedy in all cases of colds, coughs, hoarseness, pains and head-aches; for in the above-mentioned complaints, inflammation, or undue determination of blood to the part affected, is present. After this operation the patient should instantly go to bed.

One ounce of myrrh, in fine powder, two spoonsful of the best honey, and a little sage, in fine powder, mixed together, with which rub the teeth and gums night and morning.

After having washed your mouth with water, rinse the mouth with a tea-spoonful of lavender water mixed with an equal quantity of warm or cold water, to diminish its activity.

To a table-spoonful of any spirit, and the same quantity of vinegar, add a tea-spoonful of salt. When mixed, hold the liquid in your mouth, so as to enter the cavity of the tooth.

Red spurge destroys warts and corns.

Cut an apple, and rub it for a few minutes over the wart; the juice of the apple will loosen the wart, and in a few days it will drop off. Any strong acid, either vegetable or mineral, has the same tendency.

Mr. Cooper, in his Dictionary of Surgery, gives the following recipe as infallible for the cure of corns:—Take two ounces of gum ammoniac, two ounces of yellow wax, six drams of verdigris, melt them together, and spread the composition on a piece of soft leather or linen; cut away as much of the corn as you can with a knife before you apply the plaster, which must be renewed in a fortnight, if the corn is not by that time gone.

When the blisters are open, dress them with a simple white ointment spread thinly on the smooth side of lint, the first day, and every day after sprinkle a little powder of prepared chalk, and dress it as before. To alleviate the immediate pain, apply any quick evaporating fluid, as æther, spirits of wine, or brandy; or better than all, if at hand, spirits of turpentine, or rags dipped in vinegar and water, and often renewed.

Rub the part burnt every two or three hours with spirits of turpentine, or with vinegar if the skin be not broken, or vinegar and cold water. Half a pound of alum dissolved in a quart of water, likewise makes an admirable wash for a burn or scald; bathe the part with a linen rag dipped in the mixture, then bind the rag upon it with a slip of linen, and keep it moist with the alum water for two or three days, without removing the bandage.

The mischief which arises from this accident is owing to the party standing in an erect position, because flame ascends, and feeds and accumulates in intensity during its ascent. The first remedy is, therefore, to lay the child or other person on the floor, in which position the flames will not only make no progress, but will do little or no harm to the person. The fatal consequences of this accident arise from the ascent of the flame to the throat, head, and sensitive organs, an effect which cannot take place if the body is instantly placed in an horizontal position. Sir Richard Phillips, who first promulgated this treatment, proved its efficacy by taking two strips of muslin, a yard long, and one of them, which was set on fire at the end, and held perpendicularly, burnt out with an intense flame in less than half a minute; but the other piece, laid hollow and horizontally, on being set on fire at the end, burnt even with difficulty, and twenty minutes elapsed before it was entirely consumed; the flame at the same time being inconsiderable and harmless.

After the person on fire has been laid horizontally, the best method of extinguishing the fire, is an immediate covering of any kind, and when every spark has been extinguished, spirits and water, or vinegar and water, should be applied to affected parts till the pain is removed. Adult females, whose clothes take fire, should have the presence of mind instantly to throw themselves on the floor, and in that case, no serious injury can ever arise, and if this precaution were generally known, many families would have been relieved from the unavailing affliction of the loss of dear connexions, and from the heart-rending scenes which, under other circumstances, they have been fated to witness.

Take conserve of red roses and rotten apple in equal quantities, wrap them in a fold of thin cambric, or old linen, and apply it to the eye; it will relieve the bruise and remove the blackness.

Foment it with warm vinegar for five minutes every four hours, wet it afterwards with rectified spirit of wine, and rub it gently. Sit with the foot on a low stool, and occasionally rest upon the ancle, and move it gently backwards and forwards.

A heaped table-spoonful of magnesia, mixed in a middling sized tumbler of water, and drank immediately after oxalic acid has been swallowed, will save life.

Take a spoonful of common salt, add as much water as will make it damp; apply it like a poultice every six hours, and it will be sure to stop the hydrophobia.

Over the spot where the sting has entered, apply the pipe of a key, press it for a minute or two, and the pain and swelling will disappear.

A wasp or bee swallowed, may be killed before it can do harm, by taking a tea-spoonful of common salt dissolved in water. It kills the insect and cures the sting. Salt, at all times, is the best cure for external stings; sweet oil, pounded mallows, or onions, or powdered chalk made into a paste with water, are also efficacious.

If bees swarm upon the head, smoke tobacco, and hold a empty hive over the head, and they will go into it.

Olive oil is an absolute specific for the bite (or sting, as it is erroneously called,) of the adder; the oil should be well rubbed upon the part bitten: in case of violent symptoms a glass or two should be taken inwardly. If olive oil is not at hand, common sweet oil will answer the purpose.

Avoid all rough usage. Do not hold up the body by the feet, or roll it on casks, or rub it with salt, or spirits, or apply tobacco. Lose not a moment, carry the body, the head and shoulders raised, to the nearest house. Place it in a warm room. Let it be instantly stripped, dried, and wrapped in hot blankets, which are to be renewed when necessary. Keep the mouth, nostrils, and the throat free and clean. Apply warm substances to the back, spine, pit of the stomach, arm pits, and soles of the feet. Rub the body with heated flannel, or warm hands.—Attempt to restore breathing, by gently blowing with bellows into one nostril closing the mouth and the other nostril. Keep up the application of heat. Press down the breast carefully with both hands, and then let it rise again, and thus imitate natural breathing. Continue the rubbing, and increase it when life appears, and then give a tea-spoonful of warm water, or of very weak wine or spirits and warm water. Persevere for six hours. Send quickly for medical assistance.

Provide a good rope and tackling, to let down the casks into the vault or cellar, and a slide, ladder, or pulley for the casks to slide or roll on;

A pair of strong slings;

A pair of can hooks and a pair of crate hooks;

A block of wood to put under the pipes when topping them over in a narrow passage, or in casing them;

A small valinch to taste wine;

A crane, and a small copper pump to rack off;

Two or three gallon cans, made of wood;

A large wooden funnel;

Two or three copper funnels from a quart to a gallon each;

Two racking cocks;

Two wine bottling cocks;

A brace and various bits;

Two small tubs;

A square basket to hold the corks;

Two small tin funnels;

A small strainer;

Two cork screws;

Two or three baskets;

A wisk to beat the finings;

Three flannel or linen bags;

A strong iron screw to raise the bungs;

A pair of pliers;

Bungs, corks, and vent pegs;

Two frets or middle sized gimblets;

Some sheet lead and tacks to put on broken staves;

Brown paper to put round cocks and under the lead, when stopping leaks;

A staff with a chain at one end to rumage the wines, &c.

Shots and lead canister, or bristle brush, and two cloths to wash bottles;

Two large tubs;

Some small racks that will hold six dozen each;

A cooper’s adze;

An iron and a wooden driver to tighten hoops;

Two dozen of wooden bungs of different sizes;

A thermometer, which is to be kept in the vault, a stove or chafing-dish, to keep the heat of the vault to a known temperature;

A few dozen of delf labels;

A cup-board to hold all the tools;

A spade, two good stiff birch brooms, and a rake to level the saw-dust.

Rack the wines down to the lees into another cask, where the lees of good wines are fresh; then put a pint of strong aqua vitæ, and scrape half a pound of yellow bees-wax into it, which by heating the spirit over a gentle fire, will melt; after which dip a piece of cloth into it, and when a little dry, set it on fire with a brimstone match, put it into the bung-hole, and stop it up close.

First prepare a fresh empty cask, that has had the same kind of wine in it which is about to be racked, then match it, and rack off the wine, putting to every ten gallons two ounces of oyster-shell powder, and half an ounce of bay salt, then get the staff and stir it well about, letting it stand till it is fine, which will be in a few days; after which rack it off into another cask, (previously matched) and if the lees of some wine of the same kind can be got, it will improve it much.—Put likewise a quart of brandy to every ten gallons, and if the cask has been emptied a long time, it will match better on that account; but if even a new cask, the matching must not be omitted. A fresh empty cask is to be preferred.

This method will answer for all made wines.

The vault or cellar should be of a temperate heat, and the casks sweet and clean. Should they have an acid or musty smell, it may be remedied by burning brimstone matches in them; and if not clean, rinse them well out with cold water, and after draining rinse with a quart of brandy, putting the brandy afterwards into the ullage cask. Then strain the lees or bottoms through a flannel or linen bag. But put the bottoms of port into the ullage cask without going through the filtering bag. In racking wine that is not on the stillage, a wine-pump is desirable.

If wanting in body, colour, and flavour, draw out thirty or forty gallons, and return the same quantity of young and rich wines. To a can of which put three gills of colouring, with a bottle of wine or brandy. Then wisk it well together, and put it into the cask stirring it well. If not bright in about a week or ten days, fine it for use; previous to which put in at different times a gallon of good brandy. If the wine is short of body, put a gallon or two of brandy in each pipe, by a quart or two at a time, as it feeds the wine better than putting it in all at once. But if the wines are in a bonded cellar, procure a funnel that will go to the bottom of the cask, that the brandy may be completely incorporated with the wine.

Claret is not a wine of a strong body, though it requires to be of a good age before it is used, and, therefore, it should be well managed; the best method is to feed it every two or three weeks with a pint or two of French brandy. Taste it frequently, to know what state it is in, and use the brandy accordingly, but never put much in at a time, while a little incorporates with the wine, and feeds and mellows it.

If the claret is faint, rack it into a fresh-emptied hogshead, upon the lees of good claret; and bung it up, putting the bottom downwards for two or three days, that the lees may run through it.

If the colour be not yet perfect, rack it off again into a hogshead that has been newly drawn off, with the lees; then take a pound of turnsole, and put it into a gallon or two of wine; let it lie a day or two, and then put it into the vessel; after which lay the bung downwards for a night, and the next day roll it about.

Or, take any quantity of damsons or black sloes, and strew them with some of the deepest coloured wine and as much sugar as will make it into a syrup. A pint of this will colour a hogshead of claret. It is also good for red port wines, and may be kept ready for use in glass bottles.

Rack it off from the dregs on some fresh lees of its own kind, and then take a dozen of new pippins, pare them, and take away the cores or hearts: then put them in the hogsheads, and if that is not sufficient, take a handful of the oak of Jerusalem, and bruise it; then put it into the wine, and stir it well.

Put in a quart of claret or port two quarts of sloes; bake them in a gentle oven, or over a fire, till a good part of their moisture is stewed out, then pour off the liquor, and squeeze out the rest. A pint of this will be sufficient for 30 or 40 gallons.

Take a bottle of red port that is pricked, add to it half an ounce of tartarised spirit of wine, shake the liquor well together, and set it by for a few days, and it will be found much altered for the better. If this operation be dexterously performed, pricked wines may be absolutely recovered by it, and remain saleable for some time; and the same method may be used to malt liquors just turned sour.

Red hermitage must be managed in the same way as claret, and the white likewise, except the colouring, which it does not require. Burgundy should be managed in the same manner as red hermitage.

If the Lisbon is dry, take out of the pipe thirty-five or forty gallons, and put in the same quantity of calcavella, stir it well about, and this will make a pipe of good mild Lisbon: or, if it be desired to convert mild into dry, take the same quantity out as above mentioned, before, and fill the pipe with Malaga sherry, stirring it about as the other. The same kind of fining used for Vidonia will answer for Lisbon wines; or it may be fined with the whites and shells of sixteen eggs, and a small handful of salt; beat it together to a froth, and mix it with a little of the wines; then pour it into the pipe, stir it about, and let it have vent for three days; after which bung it up, and in a few days it will be fine. Lisbon when bottled should be packed either in saw-dust or leather in a temperate place.

In fining it, proceed in the same way as with the Madeira; only observe, that if not wanted very pale, keep the milk out of the finings. This tender wine should be fed with a little brandy, for if kept in a place that is either too hot or too cold, it will be in danger of turning foul.

If the sherry be new and hot, rack it off into a sweet cask, add five gallons of mellow Lisbon, which will take off the hot taste, then give it a head, take a quart of honey, mix it with a can of wine, and put it into the cask when racking. By this method, Sherry for present use will be greatly improved, having much the same effect upon it as age.

If the wine have an unpleasant taste, rack off one half; and to the remainder add a gallon of new milk, a handful of bay-salt, and as much rice; after which take a staff, beat them well together for half an hour, and fill up the cask, and when rolled well about, stillage it, and in a few days it will be much improved.

If the white wine is foul and has lost its colour, for a but or pipe take a gallon of new milk, put it into the cask, and stir it well about with a staff; and when it has settled, put in three ounces of isinglass made into a jelly, with a quarter of a pound of loaf sugar scraped fine, and stir it well about. On the day following, bung it up, and in a few days it will be fine and have a good colour.

Add a little chalk to the must, when it is somewhat sour; for the acidity arising from citric and tartaric acids, there is thus formed a precipitate of citrate and tartrate of lime, while the must becomes sweeter, and yields a much finer wine. Too much chalk may render the wine insipid, since it is proper to leave a little excess of acid in the must. Concentrate the must by boiling, and add the proper quantity of chalk to the liquor, while it is still hot. Even acid wine may be benefited by the addition of chalk. Oyster-shells may be used with this view; and when calcined are a cleaner carbonate of lime than common chalk.

Wines on the fret should be racked; if their own lees indicates decay they should be racked on the sound lees of another wine of similar, but stronger quality, to protract their decline; if this be done at an early period, it may renovate the sick wine; on these occasions, giving the sick wine a cooler place, will retard its progress to acidity; if convenient, such wines should be forced and bottled. Previous to bottling, or rather at the forcing, give it one, two, or three table-spoonsful of calcined gypsum finely pulverised. This will check its tendency to acidity, without exciting much intumescence, without injuring the colour of the red wine, and without retarding its coating to the bottle, which it rather promotes. The proper forcing for red wines are, the whites of ten or twelve eggs, beat up with one or two tea-spoonsful of salt per hogshead, and well worked into the wine with a forcing-rod; the gypsum should be first boiled in a little water. This is intended to check the acetous process. To retard the vinous, the French are in the habit of burning sulphur immediately under the cask, and possibly the sulphuric acid evolved by the combustion, may check its progress and prevent the necessity of an admixture.

Cover the orifices of the vessels containing it with bladders closely fastened instead of the usual materials, and an aqueous exhalation will pass through the bladder, leaving some fine crystallizations on the surface of the wine, which, when skimmed off, leaves the wine in a highly improved state of flavour. Remnants of wine covered in this manner, whether in bottles or casks, will not turn mouldy, as when stopped in the usual way, but will be improved instead of being deteriorated.

Put a small quantity of powdered charcoal in the wine: shake it, and after it has remained still for forty-eight hours, decant steadily.

If any kind of wine be exposed to a sufficient degree of cold in frosty weather, or be put into any place where ice continues all the year, as in ice-houses, and there suffered to freeze, the superfluous water contained in the wine will be frozen into ice, and will leave the proper and truly essential part of the wine unfrozen, unless the degree of cold should be very intense, or the wine but weak and poor. When the frost is moderate, the experiment has no difficulty, because not above a third or fourth part of the superfluous water will be frozen in a whole night; but if the cold be very intense, the best way is, at the end of a few hours, when a tolerable quantity of ice is formed, to pour out the remaining fluid liquor, and set it in another vessel to freeze again by itself.

The frozen part, or ice, consists only of the watery part of the wine, and may be thrown away, and the liquid part retains all the strength, and is to be preserved. This will never grow sour, musty, or mouldy, and may at any time be reduced to wine of the common strength, by adding to it as much water as will make it up to the former quantity.

Take an ounce of isinglass, beat it into thin shreds with a hammer, and dissolve it, by boiling in a pint of water; this, when cold, becomes a stiff jelly. Whisk up some of this jelly into a froth with a little of the wine intended to be fined, then stir it well among the rest in the cask, and bung it down tight; by this means it will become bright in eight or ten days.

Take whites of eggs beat up to a froth, and mix in the same manner as in white wines.

Put the shavings of green beech into the vessel, having first taken off all the rind, and boil them for an hour in water to extract their rankness, and afterwards dry them in the sun, or in an oven. A bushel serves for a tun of wine; and being mashed, they serve again and again.

Mortimer recommends to gather the grapes when very dry, pick them from the stalks, press them, and let the juice stand twenty-four hours in a covered vat. Afterwards to draw it off from the gross lees, then put it up in a cask, and to add a pint or quart of strong red or white port to every gallon of juice, and let the whole work, bunging it up close, and letting it stand till January; then bottling it in dry weather.

Bradley chooses to have the liquor when pressed, stand with the husks and stalks in the vat, to ferment for fifteen days.

Take the whites and shells of six fresh eggs, and proceed as with port finings. Claret requires to be kept warm in saw-dust when bottled.

Take an ounce and a half of isinglass, beat it with a hammer till it can be pulled into small pieces, then put it into three pints of cider or perry, and let it remain twenty-four hours, till it becomes a jelly. After which mix it with a quart or two of wine, and whisk it well with the whites and shells of six fresh eggs. Take four or five gallons out to make room for the finings, and stir the wine well. Then nearly fill the can of finings with wine, whisk it well, and put it in the butt, stirring it well for about five minutes; afterwards fill it up, and put the bung in loose. In two days bung it up, and in eight or ten it will be fit for bottling.

Put three pints of skim-milk with the whites of eight eggs, beat well together in a can; then put in finings, in the same manner as for common sherry. If the sherry be thin and poor, feed them with good brandy, as other wines.

Take three ounces of isinglass, and dissolve it, but if old wine two ounces will be enough, also one quart of skim-milk, and half a pint of marble sand: whisk these in a can with some wine. If the pipe is full, take out a canful, and stir the pipe well; then put in the can of finings, and stir that with a staff for five minutes; after which, put the other can of wine into it, and let it have vent for three days. Then close it up, and in ten days or a fortnight it will be fine and fit for bottling and stowing with saw-dust in a warm place.

Madeira should be kept in a warmer place than port wine, and therefore requires a good body, and to be fed with brandy, but if deficient in flavour or mellowness, add to it a gallon or two of good Malmsey.

When first imported, Vidonia has a harsh and acid taste; but if properly managed it more resembles Madeira wine than any other. To take off the harshness, fine it down, and then rack it off upon the lees of Madeira or white Port, fining it again with a light fining; and if 20 or 30 gallons of good Madeira wine be added, it will pass for Madeira. For the finings, dissolve two ounces of isinglass, and the whites and shells of six fresh eggs; beat them well up together with a whisk and add a gill of marble sand.

Take 20 fresh eggs, beat the whites, yolks, and shells together, and manage it the same as other finings.—Calcavella, Sweet Mountain, Paxaretta, and Malaga, should be managed and fined in the same manner as Lisbon.—Tent, Muscadine, Sack, and Bastard, should be managed the same as Malmsey, and fined with 16 or 20 fresh eggs, and a quart or three pints of skim-milk. Old Hock, and Vin de Grave, are thin, but pleasant wines, and should be fed with a little good brandy, and fined, if necessary, with the whites and shells of six or eight eggs.

Take the whites and shells of eight fresh eggs, beat them in a wooden can or pail, with a whisk, till it becomes a thick froth; then add a little wine to it, and whisk it again. If the pipe is full take out four or five gallons of the wine to make room for the finings. If the weather be warmish, add a pint of fresh-water sand to the finings. Stir it well about; after which put in the finings, stirring it for five minutes; put in the can of wine, leaving the bung out for a few hours, that the froth may fall: then bung it up, and in eight or ten days it will be fine and fit for bottling.

Put the finings into a can or pail, with a little of the liquor about to be fined, whisk them altogether till they are perfectly mixed, and then nearly fill the can with the liquor, whisking it well about again; after which, if the cask be full, take out four or five gallons to make room; then take the staff, and give it a good stirring; next whisk the finings up, and put them in; afterwards stir it with the staff for five minutes. Then drive the bung in, and bore a hole with a gimblet, that it may have vent for three or four days, after which drive in a vent peg.

Put four ounces of turnesole rags into an earthen vessel, and pour upon them a pint of boiling water; cover the vessel close, and leave it to cool; strain off the liquor, which will be of a fine deep red inclining to purple. A small portion of this colours a large quantity of wine. This tincture may either be made in brandy, or mixed with it, or else made into a syrup, with sugar, for keeping.

In those countries which do not produce the tinging grape which affords a blood-red juice, wherewith the wines of France are often stained, in defect of this, the juice of elderberries is used, and sometimes logwood is used at Oporto.

Put a few quarts of skimmed milk into the cask.

If a few quarts of well-skimmed milk be put to a hogshead of red wine, it will soon precipitate the greater part of the colour, and leave the whole nearly white; and this is of known use in the turning red wines, when pricked, into white; in which a small degree of acidity is not so much perceived.

Milk is, from this quality of discharging colour from wines, of use also to the wine-coopers, for the whitening of wines that have acquired a brown colour from the cask, or from having been hastily boiled before fermenting; for the addition of a little skimmed milk, in these cases, precipitates the brown colour, and leaves the wines almost limped, or of what they call a water whiteness, which is much coveted abroad in wines as well as in brandies.

Thunder will turn and often change wines. Cellars that are paved, and the walls of stone, are preferable to boarded floors. Before a tempest of thunder, it will be advisable to lay a plate of iron on the wine-vessels.

Take a pint of wheat, and boil it in a quart of water, till it burst and become soft; then squeeze it through a linen cloth, and put a pint of the liquor into a hogshead of unsettled white wine; stir it well about, and it will become fine.

Melt some brimstone, and dip into it a piece of coarse linen cloth; of which, when cold, take a piece of about an inch broad and five inches long, and set fire to it, putting it into the bung-hole, with one end fastened under the bung, which must be driven in very tight: let it remain a few hours before removing it out.

Get some fresh oyster-shells, wash them and scrape off the yellow part from the outside; lay them on a clear fire till they become red hot; then lay them to cool, and take off the softest part, powder it, and sift it through a fine sieve; after which use it immediately, or keep it in bottles well corked up, and laid in a dry place.

This bag is made of a yard of either linen or flannel, not too fine or close, and sloping, so as to have the bottom of it run to a point, and the top as broad as the cloth will allow. It must be well sewed up the side, and the upper part of it folded round a wooden hoop, and well fastened to it; then tie the hoop in three or four places with a cord to support it; and when used, put a can or pail under it to receive the liquor, filling the bag with the sediments; after it has ceased to run, wash out the bag in three or four clear waters, then hang it up to dry in an airy place, that it may not get musty. A wine dealer should always have two bags by him, one for red, and the other for white wines.

When wine is made fine and pleasant, it may be bottled, taking care afterwards to pack it in a temperate place with saw-dust or leather. After which it will not be fit to drink for at least two months. Never use new deal saw-dust, as that causes the wine to fret, and often communicates a strong turpentine smell through the corks to the wine.

Heat equal parts of oyster-shells and sulphur together, and keep them in a white heat for fifteen minutes, and when cold, mix them with an equal quantity of cream of tartar; put this mixture into a strong bottle with common water to boil for one hour, and then decant into ounce phials, and add 20 drops of muriatic acid to each; this liquor precipitates the least quantity of lead, copper, &c. from wines in a very sensible black precipitate.

Wine merchants add alum to red wine, to communicate to it a rough taste and deeper colour; but this mixture produces on the system the most serious effects. For the discovery of the fraud in question, adopt the following means:—The wine is to be discoloured by means of a concentrated solution of chlorine; the mixture is to be evaporated until reduced to nearly the fourth of its original volume; the liquor is to be filtered; it then possesses the following properties when it contains alum:—1st. It has a sweetish astringent taste; 2d. it furnishes a white precipitate (sulphate of barytes) with nitrate of barytes, insoluble in water and in nitric acid; 3d. caustic potass rise to a yellowish white precipitate of alumine, soluble in an excess of potass; 4th. the sub-carbonate of soda produces a yellowish white precipitate (sub-carbonate of alumine) decomposable by fire into carbonic acid gas, alumine, easily recognisable by its characters.

When the briskness of small liquors in the cask fails, and they become vapid and dead, which they generally do soon after they are tilted, let them be bottled.

Set fire to some in a spoon; if good it will burn brightly away, without leaving any moisture in the spoon.

Dip a cloth in cold water and wrap it two or three times round the bottle and place it in the sun. Repeat this once or twice.

Procure some soft straw or hay to pack them in, and if they are to be sent a long way, and are heavy, the hay or straw should be a little damp, which will prevent them slipping about. Let the largest and heaviest things be always put undermost in the box or hamper. Let there be plenty of straw, and pack the articles tight; but never attempt to pack up glass or china which is of much consequence, till you have seen it done by some used to the job. The expense will be but trifling to have a person to do it who understands it, and the loss may be great if articles of much value are packed up in an improper manner.

Cut some brown paper into very small bits, so as to go with ease into the decanters; then cut a few pieces of soap very small, and put some water, milk-warm, into the decanters, upon the soap and paper: put in also a little pearl ash; by well working this about in the decanters it will take off the crust of the wine, and give the glass a fine polish. Where the decanters have had wine left to stand in them a long time, take a small cane with a bit of sponge tied tight at one end: by putting this into the decanters any crust of the wine may be removed. When the decanters have been properly washed, let them be thoroughly dried, and turned down in a proper rack.

If the decanters have wine in them when put by, have some good corks always at hand to put in instead of stoppers; this will keep the wine much better.

Be careful not to shake or disturb the crust when moving it about, or drawing the cork, particularly Port wine. Never decant wine without a wine-strainer, with some fine cambric in it, to prevent the crust, and bits of cork going into the decanter. In decanting Port wine do not drain it too near; there are generally two-thirds of a wine glass of thick dregs in each bottle, which ought not to be put in; but in white wine there is not much settling; pour it out however slowly, and raise the bottle up gradually, the wine should never be decanted in a hurry, therefore always do it before the family sit down to dinner. Do not jostle the decanters against each other when moving them about, as they easily break when full.

Always inquire before you mix a salad, how your master or mistress would like to have it done. If no particular method be pointed out to you, adopt the following, which has been much approved of. Let the salad be well washed and dried in a cloth before you cut it up; save a part of the celery with a little beet-root and endive for ornament in the middle of the dish: cut the rest small as well as the lettuce and mustard and cresses, and put to it the following mixture: take the yolk of an egg boiled hard, rub it quite smooth with a table-spoonful of oil and a little mustard; when they are well mixed together add six spoonsful of milk or cream, and when these are well mixed, put six or seven spoonsful of vinegar to the whole, and mix it all together with the salad. Never make the salad long before it is wanted, as it becomes flat with standing.

Put 40 grains of citric acid, 7 full drops of essence of lemon, 7 oz. of lump sugar, in a quart mug; pour over 1 pint of boiling water, when the sugar is melted, stir; then add ½ pint of rum, and ¼ pint of brandy.

Soda water is prepared (from powders) precisely in the same manner as ginger beer, except that, instead of the two powders there mentioned, the two following are used: for one glass, 30 grains of carbonate of soda; for the other, 25 grains of tartaric (or citric) acid.

Take an ounce of powdered ginger, half an ounce of cream of tartar, a large lemon sliced, two pounds of lump sugar, and one gallon of water; mix all together, and let it simmer over the fire for half an hour, then put a table-spoonful of yeast to it, let it ferment a little time, and then put it into stone pint bottles, and cork it down closely for use.

Take 2 drams of fine loaf sugar, 8 grains of ginger, and 26 grains of carbonate of potass, all in fine powder; mix them intimately in a Wedgwood’s-ware mortar. Take also 27 grains of citric or tartaric acid, (the first is the pleasantest but the last the cheapest.) The acid is to be kept separate from the mixture. The beer is prepared from the powders thus: take two tumbler glasses, each half filled with water, stir up the compound powder in one of them, and the acid powder in the other, then mix the two liquors, when an effervescence takes place, the beer is prepared and drank off immediately.

Put into a kettle of hot water any quantity of fresh shelled green peas, and after just letting them boil up, pour them into a large thick cloth, cover them with another, make them quite dry, and set them once or twice in a cool oven to harden a little; after which put them into paper bags, and hang them up in the kitchen for use.—To prepare them when wanted, they are first to be soaked well for an hour or more, and then put into warm water, and boiled with a little butter.

The juice of garlick, pounded in a stone mortar, is said to be the strongest cement to mend broken glass.

To ensure the sweetness of fish conveyed by land carriage, the belly of the fish should be opened, and the internal parts sprinkled with powdered charcoal. The same material will restore impure or even putrescent water to a state of perfect freshness.

Nothing has been found so effectual for preserving water sweet as charring the insides of the casks well before they are filled. When the water becomes impure and offensive, from ignorance of the preservative effect produced on it by charring the casks previous to their being filled, it may be rendered perfectly sweet by putting a little fresh charcoal in powder into the cask, or by filtering it through fresh burnt and coarsely pulverized charcoal.

A mop and a pail of water are generally the most efficacious remedies, but if it has gained head, then keep out the air, and remove all ascending or perpendicular combustibles, up which the fire creeps and increases in force as it rises.

Shut the doors and windows, throw water on the fire in the grate, and then stop up the bottom of the chimney.

The mephitic vapour produced by throwing a handful of flour of sulphur on the burning coals, where a chimney is on fire, will immediately extinguish the flames.

Rub it with a soft brush dipped in roche alum burnt, sifted to a very fine powder.

Boil a good handful of fig-leaves in two quarts of water till reduced to a pint. Bombazine, crape, cloth, &c. need only be rubbed with a sponge dipped in the liquor, and the effect will be instantly produced.

Mix up with the brush, in prepared lather, one tea-spoonful of finely pounded best lump whiting, without the smallest danger to the razor’s edge or the surface of the chin. Perhaps the very best edge may be given to the razor also, by throwing a pinch of whiting on a moderately oiled or soaped strop.

Dip a soft brush in water, rub a little soap on it, and brush the article for a minute or two, then wash it clean, wipe it; place it near the fire till dry, and brush it with burnt bread finely powdered.

Keep them moderately moist with a drop or two of sweet oil; a little crocus martis and a few drops of sweet oil, rubbed well in with a glass bottle, will give the razor a fine edge; pass it afterwards on the inside of your hand when warm, and dip it in hot water just before using.

If a black, blue, or brown coat, dry 2 ounces of Fuller’s earth, and pour on it sufficient boiling water to dissolve it, and plaster with it the spots of grease; take a pennyworth of bullock’s gall, mix with it half a pint of stale urine; and a little boiling water; with a hard brush, dipped in this liquor, brush spotted places. Then dip the coat in a bucket of cold spring water. When nearly dry, lay the nap right, and pass a drop of oil of olives over the brush to finish it.

If grey, drab, fawns, or maroons, cut yellow soap into thin slices, and pour water upon it to moisten it. Rub the greasy and dirty spots of the coat. Let it dry a little, and then brush it with warm water, repeating, if necessary, as at first, and use water a little hotter; rinse several times, in warm water, and finish as before.

Lay the gloves upon a clean board, make a mixture of dried fulling-earth and powdered alum, and pass them over on each side with a common stiff brush: then sweep it off, and sprinkle them well with dry bran and whiting, and dust them well; this, if they be not exceedingly greasy, will render them quite clean; but if they are much soiled, take out the grease with crumbs of toasted bread, and powder of burnt bone: then pass them over with a woollen cloth, dipped in fulling-earth or alum powder; and in this manner they can be cleaned without wetting, which frequently shrinks and spoils them.

Dry, pulverize, and sift the following ingredients:
6 lbs. of fuller’s earth,
1 lb. of pipe-clay, and
4 oz. of French chalk.

Make a paste of the above with the following:—
1 oz. of rectified oil of turpentine,
2 oz. of spirit of wine, and
1½ lbs. of melted oil soap.

Make up the compound into cakes, which are to be kept in water, or in small wooden boxes.

Wrap up yellow or turpentine soap in paper, or place an open bottle, containing spirits of turpentine within the wardrobe. But as the smell of the latter may be unpleasant, sprinkle bay leaves, lavender, or walnut-leaves, black pepper in grains, or Russia leather shavings.

Having cleaned it well, boil two or three ounces of logwood for half a hour. Dip it in warm water and squeeze it dry, then put it into the copper, and boil half an hour. Take it out and add a small piece of green copperas, and boil it another half hour. Hang it in the air for an hour or two, then rinse it in two or three cold waters, dry it and let it be regularly brushed over with a soft brush, over which a drop or two of oil of olives has been rubbed.

Dip a brush in warm gall, apply it to greasy places, and rinse it off in cold water; dry by the fire, then lay the coat flat, strew damp sand over it, and with a brush beat the sand into the cloth; then brush it out with a hard brush, and the sand will bring away the dirt. Rub a drop of oil of olives over a soft brush, to brighten the colours.

Mix 1 pound of Bath brick, 2 pounds of pipe-clay, 4 ounces of pumice stone powder, and six ounces of ox gall; colour them with rose pink, yellow ochre, umber, Irish slate, &c. to the desired shade.

Mix 2 pounds of pipe clay, 4 ounces of Fuller’s earth, 4 ounces of whiting, and a quarter of a pint of ox galls.

The white of an egg applied to the injured part, and dried in the sun, will effectually answer this purpose.

To two table spoonsful of spirit of turpentine, put half an ounce of mealy potatoes, add some of the best Durham mustard, with a little vinegar; let them dry, and when well rubbed, the spots will be entirely removed.

Take of French yellow ochre, 1 lb.
sweet oil, a dessert spoonful

Mix well together, so that the oil may not be seen: then
take of pipe-clay, 1 lb.
starch, ¼ lb.

Mix with boiling water, when cold, lay it on the leather; and rub and brush it well when dry.

Portable balls for removing spots from clothes, may be thus prepared. Fuller’s earth perfectly dried, (so that it crumbles into a powder,) is to be moistened with the clear juice of lemons, and a small quantity of pure pearl-ashes is to be added. Knead the whole carefully together, till it acquires the consistence of a thick elastic paste: form it into convenient small balls, and dry them in the sun. To be used, first moisten the spot on the clothes with water, then rub it with the ball, and let the spot dry in the sun; after having washed it with pure water, the spot will entirely disappear.

For this purpose alkaline liquors are not to be used; for while they clean the gold they corrode the silk, and change or discharge its colour. Soap also alters the shade, and even the species of certain colours. But, spirit of wine may be used without any danger of its injuring either colour or quality; and, in many cases, proves as effectual for restoring the lustre of gold, as the corrosive detergents. But, though spirit of wine is the most innocent material employed for this purpose, it is not in all cases proper. The golden covering may be in some parts worn off; or the base metal, with which it has been alloyed, may be corroded by the air, so as to leave the particles of gold disunited; while the silver underneath, tarnished to a yellow hue, may continue a tolerable colour to the whole: so it is apparent that the removal of the tarnish would be prejudicial, and make the lace or embroidery less like gold than it was before.

Take soap wort, bruise it, strain out the juice, and add to it a small quantity of black soap; wash the stains a few times with this liquor, suffering it to dry between whiles, and in a day or two they will disappear.

Boil a large handful of fig-leaves in two quarts of water until reduced to a pint. Squeeze the leaves, and put the liquor into a bottle for use. The articles need only be rubbed with a sponge in the liquor, and the stains will instantly disappear.

Let the fowl, duck, rabbit, meat, fish, or vegetable, &c. be cut up into small pieces, sprinkling a little flour thereon, fried in butter, (with two middle-sized onions sliced fine,) or what is called drawn in a pan, then stewed in the gravy from a pound of beef (though water is as frequently used) over a brisk fire, for about twenty minutes, with two or three table-spoonsful of the mixture, as below, stirring the whole occasionally; or the powder may be rubbed well over the fowl, &c. and fried with it, adding two ounces of butter, the juice of a fine lemon, or half a wine glass of lemon juice, or lemon pickle,—two cloves of garlic, chopped very fine, and one tea-spoonful of salt. If any of the ingredients predominate too much, or an insufficiency prevail, subtract or add according to taste. For a larger quantify of meat than the weight of a large fowl, use more of the mixture in proportion. The curry will be much improved by the mixture being made into a thin paste with a few spoonsful of cream, and then rubbed over the meat, previously to its being put into the stew-pan.

Thirteen ounces coriander seed, three ounces cumin seed, two ounces black pepper, four ounces China turmeric, or curcuma root, half an ounce Cayenne pepper, one quarter of an ounce powdered cassia, one quarter of an ounce powdered white ginger, also one half of an ounce of cardamums, one quarter of an ounce of cloves, and one quarter of an ounce of allspice.

The above quantities are enough for twenty curries, but it should be kept dry in a tin canister.

The curried fowl, &c. as above, will require three quarters of a pound of rice to be a sufficiency for curry eaters. The curry and the rice should be served in separate dishes, with covers, the dishes having heaters, or in hot water dishes, such as those used for beef-steaks.

N. B.—Two or three sour apples cut into quarters, as well as a few fresh mushrooms, are great improvements to all curries; as are truffles. If the latter are used, the liquor in which they are boiled should be added to the curry.

Cut up a fowl, duck, rabbit, beef, or mutton, boil the same in two quarts of water for a quarter of an hour; then mix the under-mentioned therein, previously bruising the spices in a mortar, rejecting the husk. For a larger quantity of meat than the weight of a large fowl, use more of the mixture in proportion.

Two table spoons over-filled of the curry powder or ingredients, answers the purpose, and better, adding the butter, onions, garlic, pease-flour, acid, &c.

One quarter of an ounce China turmeric, one sixth of an ounce Cayenne pepper, one ounce and a quarter coriander seed, one third of an ounce of powdered cassia, two drams two scruples black pepper.

One table-spoon of butter; juice from a fine lemon, or equal quantity of lemon-pickle, three middle sized onions cut fine, six cloves of garlic chopped very fine, six tea-spoons of pease-flour, high-dried or baked; then pour thereon half a pint of boiling-water, strain the ingredients through a fine cloth or sieve, then put the same with fowl, &c. over the fire, adding at this time the butter and onions previously fried together, boil the same for half an hour, adding, in the last five minutes, the acid, when the Mulga-tawney will be ready for the table; which eaten as soup and bouilli, mixing rice therein, will prove not only palatable, but an excellent stomachic. The Mulga-tawney, or soup, when done, should be nearly the consistency of cream; if it should prove otherwise, when proceeding as above, more or less water should be used on the onset, but not afterwards added. The soup with the meat to be served in a tureen, and sent to table quite hot; the rice in a dish having hot water below and a cover.

A prejudice may exist against Curry and Mulga-tawney, but there can be no doubt of both being perfectly wholesome; as, to wit, throughout the East Indies, it is the daily food of millions of all ages.

The following is different from that adopted generally in England, but was followed by an old Indian officer when here, and found to answer perfectly well; but the object to be accomplished is, that the rice should be well done, as white as possible, and perfectly free from water: the rice used should be Patna; the Carolina, though much whiter, is not so good either for Curry or Mulga-tawney.

Take a pound of Patna rice, have the same well washed, looking over each grain for small stones, husks, &c. then put the rice into a saucepan, and pour thereon boiling water, put on the cover, and let the saucepan remain off the fire about a quarter of an hour; in that time, if the water was full boiling, the rice will be sufficiently softened for use; pour the water off, and to dry the rice, set it over the fire for a couple of minutes, stirring it well during the time with a fork. Proceeding as above the rice will be as dry and as well cooked as that prepared by the natives in the East Indies; great care to be taken that it does not become hard by the heat.

Another way of boiling the rice is, to soak it an hour in cold water, then put it into a saucepan and cover it with hot water, adding one tea-spoonful of salt to every tea-cup full of rice. Place it over the fire, and when it has boiled about ten minutes, the water should be poured off. Then cover the saucepan close down, and let it stand by the fire for a few minutes, when the rice will become dry, and fit to serve up with your curry.

Take half a pint of turpentine, ¼ of a pound of rotten stone, ¼ of a pound of charcoal, finely powdered, and ½ a pint of the drippings of sweet oil. Mix them, and apply the paste with leather, and polish it off with powdered charcoal.

The colour of harness that has become rusty or brown by wear, may be restored to a fine black after the dirt has been sponged and brushed off, by using the following mixture: viz.

Boil logwood chips in three quarts of soft water, to which add three oz. of nut-galls, finely powdered, and one oz. of alum; simmer the whole together for half an hour, and it will be fit for use.

Take two oz. of mutton suet, melted, 6 oz. of purified bees wax, melted; ¼ lb. lamp black; 1 gill of turpentine; 2 oz. of Prussian blue, powdered; 1 oz. of indigo blue, ground; 6 oz. of sugar-candy, melted in a little water; and 2 oz. of soft soap. Mix, and simmer over the fire 15 minutes, when add a gill of turpentine. Lay it on the harness with a sponge, and then polish it.

Throw the saddle or harness to which it has been used over its back, and it will come out of the stable as tractably as usual.

Mix in a phial, one drachm of oxy-muriate of potass, with two ounces of distilled water; and when the salt is dissolved, add two ounces of muriatic acid. Then shake well together, mix in another phial, three ounces of rectified spirit of wine with half an ounce of the essential oil of lemon, unite the contents of the two phials, and keep the liquid thus prepared, closely corked for use. This chemical liquid should be applied with a clean sponge, and dried in a gentle heat; after which, the boot-tops may be polished with a proper brush, so as to appear like new leather.

Take of white vitriol, powdered, one ounce,
acid of sugar one ounce,
water, one quart.

Mix together.

Put a label on it, “Rank Poison.”

Sponge the tops with water first: then mix with the liquid, and then with water again.

Take two ounces of bees’ wax, scrape it fine, put it into a pot or jar, and pour over it enough of spirits of turpentine to cover it; let it stand a little while, and it will be ready for use. If the furniture is to be kept a dark colour, mix a very small quantity of alkanet root or rose-pink, with it.

Take a pint of cold-drawn linseed oil, and if you wish to colour it, take a little alkanet root or rose-pink, and mix with it: put a little on the furniture, and rub it well with a woollen cloth; do not let the oil stand long on the table before it is rubbed off.

Melt a quarter of a pound of yellow wax and an ounce of black resin, well beaten, in an earthen pipkin. Then pour in by degrees two ounces of spirit of turpentine. When the whole is thoroughly mixed, put it into an earthen jar, and keep it covered for use. Spread a little of it on the furniture with a woollen cloth, rub it well in, and in a few days the polish will be as hard and as bright as varnish.

Convey into it a stone bottle of boiling water, or for the feet a single glass bottle of boiled water, wrapped in flannel.

Brass ornaments, when not gilt or lackered, may be cleaned, and a fine colour may be given to them by two simple processes. The first is to beat sal ammoniac into a fine powder, then to moisten it with soft water, rubbing it on the ornaments, which must be heated over charcoal, and rubbed dry with bran and whiting. The second is to wash the brass work with roche alum boiled in strong ley, in the proportion of an ounce to a pint; when dry it must be rubbed with fine tripoli. Either of these processes will give to brass the brilliancy of gold.

Soak the wick in strong vinegar, and dry it well before you use it; it will then burn both sweet and pleasant, and give much satisfaction for the trifling trouble in preparing it.

If for want of the above mentioned preparation any should escape, a wet sponge suspended by a string or wire over the flame of a lamp, at a few inches distance, will absorb all the smoke and disagreeable effluvia. Rinse it in warm water when wanted the next day.

Scour the inside well out with water and sand, and afterwards apply a quantity of charcoal dust. Another and better method is, to rinse them with a pretty strong solution of oil of vitriol and water, which will entirely deprive them of their foulness.

Mix 6 ounces of spirit of salts, and ½ an ounce of rock salt of lemons (powdered) together. Drop a little on the stains, and rub it with a cork till it disappear. Wash off with cold water.

Spots of grease may be removed by a diluted solution of potash, but this must be cautiously applied, to prevent injury to the cloth. Stains of white wax, which sometimes fall upon clothes from wax-candles, are removed by spirits of turpentine, or sulphuric ether. The marks of white paint may also be discharged by the above-mentioned agents.

If silver or plated, care must be taken that they are not scratched in getting off the wax or grease; therefore never use a knife for that purpose, nor hold them before the fire to melt the wax or grease, as in general the hollow part of the candlesticks, towards the bottom, is filled with a composition that will melt if made too hot. Pour boiling water over them; this will take all the grease off without injury, if wiped directly with an old cloth, and save the brushes from being greased: let them in all other respects be cleaned like the rest of the plate.

Never hold them near the fire, nor scrape them with a knife; the best way is to pour water upon them just hot enough to melt the grease; then wipe them with a cloth, and if they look smeared, sprinkle a little whiting or flour upon them, and rub it clean off.

Be very particular in cleaning the patent snuffers, as they go with a spring, and are easily broken. The part which shuts up the snuffings has in general a small hole in it, where a pin can be put in to keep it open while cleaning it; be sure to have them well cleaned, that the snuff may not drop about when using them. The extinguishers likewise must be cleaned in the inside, and put ready with the snuffers, that the candlesticks may not be taken up without them.

Keep the furniture paste or oil in a proper can or jar, that there may be no danger of upsetting when using it. Have two pieces of woollen cloth, one for rubbing it on, the other for rubbing it dry and polishing; also an old linen cloth to finish with, and a piece of smooth soft cork to rub out the stains: use a brush if the paste be hard. Always dust the table well before the oil or paste is put on; and if it should be stained rub it with a damp sponge, and then with a dry cloth. If the stain does not disappear, rub it well with the cork, or a brush the way of the grain, for if rubbed cross-grained, it will be sure to scratch it. Be careful to keep the cork and brush free from dust and dirt. When the dust is cleaned off and the stains have been got out, put on the oil or paste, but not too much at a time; rub it well into the wood; if oil, be as quick as possible in rubbing it over the table, and then polish it with another woollen cloth. If wax, put a little bit on the woollen cloth, with the finger, or a small stick; rub it well with this till the table has a high polish, then have another cloth to finish it with. Be very careful to have the edges of the tables well cleaned, and the oil and wax well rubbed off.

Have a wooden horse to put the clothes on, and a small cane or small hand-whip to beat the dust out of them; also a board or table long enough for them to be put their whole length when brushing them. Have two brushes, one hard and the other soft: use the hardest for the great coats, and the others when spotted with dirt. Fine cloth coats should never be brushed with too hard a brush, as this will take off the nap, and make them look bare in a little time. Be careful in the choice of your cane; do not have it too large, and be particular not to hit too hard; be careful also not to hit the buttons, for it will scratch, if not break them.

If a coat be wet, and spotted with dirt, let it be quite dry before you brush it; then rub out the spots with the hands, taking care not to rumple it. If it want beating, do it as before directed; then lay the coat at its full length on a board; let the collar be towards the left hand, and the brush in the right; brush the back of the collar first, between the two shoulders next, and then the sleeves, &c. observing to brush the cloth the same way that the nap goes, which is towards the bottom of the coat. When both sides are properly done, fold them together; then brush the inside, and last of all the collar.

Have a hot iron with some thick brown paper: lay the paper on the part where the grease is, then put the iron upon the spot; if the grease comes through the paper, put on another piece, till it does not soil the paper. If not all out, wrap a little bit of cloth or flannel round the finger, dip it into spirit of wine, and rub the grease spot; this will take it entirely out. Be careful not to have the iron too hot; but try it on a piece of white paper, and if it turn the paper brown, or scorch in the least, it is too hot. If paint should get on the coats, always have spirit of wine or turpentine ready, which, with a piece of flannel or cloth, will easily take it off, if not left to get quite dry.

Do not pour boiling water over them, particularly on japanned ones, as it will make the varnish crack and peel off; but have a sponge wetted with warm water and a little soap, if the tray be very dirty, then rub it with a cloth; if it looks smeary, dust on a little flour, then rub it with a dry cloth. If the paper tray gets marked, take a piece of woollen cloth, with a little sweet oil, and rub it over the marks; if any thing will take them out this will. Let the urn be emptied, and the top wiped dry, particularly the outside, for if any wet be suffered to dry on, it will leave a mark.

Nothing more is necessary than to wash the mahogany with lime-water, which may be readily made by dropping a nodule of lime into a bason of water.

Wash them in soap and water till the dirt is got out, then stretch them on wooden hands, or pull them out in their proper shape. Never wring them as that puts them out of form and makes them shrink; put them one upon another and press the water out. Then rub the following mixture over the outside of the gloves. If wanted quite yellow, take yellow ochre; if quite white, pipe clay; if between the two, mix a little of each together. By proper mixture of these any shade may be produced. Mix the colour with beer or vinegar.

Let them dry gradually, not too near the fire nor in too hot a sun; when they are about half dried rub them well, and stretch them out to keep them from shrinking and to soften them. When they are well rubbed and dried take a small cane and beat them, then brush them; when this is done iron them rather warm, with a piece of paper over them, but do not let the iron be too hot.

When the frost begins to set in, cover the water-pipes with hay or straw bands, twisted tight round them. Let the cisterns and water butts be washed out occasionally; this will keep the water pure and fresh.

In pumping up water into the cistern for the water-closet, be very particular, in winter-time, as in general the pipes go up the outside of the house. Let all the water be let out of the pipe when you have done pumping; but if this be forgotten, and it should get frozen, take a small gimblet and bore a hole in the pipe, a little distance from the place where it is let off, which will prevent its bursting. Put a peg in to the hole when the water is let off. Pump the water up into the cistern, for the closet every morning, and once a week take a pail of water, and cast it into the basin, having first opened the trap at the bottom; this will clear the soil out of the pipe.

Hats require great care, or they will soon look shabby. Brush them with a soft camel-hair brush, which will keep the fur smooth. Have a stick for each hat, to keep it in its proper shape, especially if the hat be wet: put the stick in as soon as the hat is taken off, and when dry put it into a hat-box, particularly if not in constant use, as the air and dust soon turn hats brown. If the hat is very wet, handle it as lightly as possible; wipe it dry with a cloth or silk handkerchief; then brush it with the soft brush.

Take gum sandarac, 6 oz.
shell lac, 2 oz.
colophonium, or resin,
white glass pounded,
clear turpentine, each 4 oz.
pure alcohol, 32 oz.

Dissolve the varnish according to the directions given for compound mastic varnish.

This varnish is sufficiently durable to be applied to articles destined to daily and continual use. Varnishes composed with copal ought, however, in these cases, to be preferred.

Melt over a moderate fire, in a very clean vessel, two ounces of white or yellow wax; and, when liquefied, add four ounces of oil of turpentine. Stir the whole until it is entirely cool, and the result will be a kind of pomade fit for waxing furniture, and which must be rubbed over them according to the usual method. The oil of turpentine is soon dissipated; but the wax, which by its mixture is reduced to a state of very great division, may be extended with more ease, and in a more uniform manner. The essence soon penetrates the pores of the wood, calls forth the colour of it, causes the wax to adhere better, and the lustre which thence results is equal to that of varnish, without having any of its inconveniences.

Take of gum sandarac, 4 oz.
seed lac, 2 oz.
mastic,
Benjamin in tears, each 1 oz.
pounded glass, 4 oz.
Venice turpentine, 2 oz.
pure alcohol, 32 oz.

The gum sandarac and lac render this varnish durable; it may be coloured with a little saffron or dragon’s blood.

Take of ivory-black and treacle, each 12 oz.
spermaceti oil, 4 oz.
white wine vinegar, 4 pints.

Mix.

This blacking, (recommended by Mr. Gray, lecturer on the materia medica,) is superior in giving leather a finer polish than any of those that are advertised, as they all contain sulphuric acid, (oil of vitriol,) which is necessary, to give it the polishing quality, but it renders leather rotten and very liable to crack.

Take of vinegar, No. 18, (the common,) 1 quart,
ivory-black, and treacle, each 6 oz.
vitriolic acid, and spermaceti, (or common oil,)
each 1½ oz.

Mix the acid and oil first, afterwards add the other ingredients; if, when it is used, it does not dry quick enough on the leather, add a little more of the vitriol, a little at a time. When there is too much of the vitriolic acid, which is various in its strength, the mixture will give it a brown colour.

Take 3 ounces of ivory-black, 2 ounces of coarse sugar, one ounce of sulphuric acid, one ounce of muriatic acid, one table-spoonful of sweet oil and lemon acid, and one pint of vinegar. First mix the ivory-black and sweet oil together, then the lemon and sugar, with a little vinegar, to qualify the blacking; next add the sulphuric and muriatic acids, and mix them all well together.

Ivory-black, two ounces; brown sugar, one ounce and a half; and sweet oil, half a table spoonful. Mix them well, and then gradually add half a pint of small beer.

A quarter of a pound of ivory-black, a quarter of a pound of moist sugar, a table spoonful of flour, a piece of tallow about the size of a walnut, and a small piece of gum arabic. Make a paste of the flour, and whilst hot, put in the tallow, then the sugar, and afterwards mix the whole well together in a quart of water.

Take gum tragacanth, one ounce; neat’s-foot oil, super-fine ivory-black, deep blue, prepared from iron and copper, each two ounces; brown sugar-candy, river water, each four ounces. Having mixed well these ingredients, evaporate the water, and form it into cakes.

Take mutton suet, four ounces; bees’ wax, one ounce; sweet oil, one ounce; sugar-candy and gum arabic, one dram each in fine powder; melt these well together over a gentle fire, and add thereto about a spoonful of turpentine, and lamp black sufficient to give it a good black colour. While hot enough to run, make it into a ball, by pouring the liquor into a thin mould; or let it stand till almost cold; when it may be moulded by the hand.

This is done by rubbing or brushing into the leather a mixture of drying oils, and any of the oxides or calxes of lead, copper, or iron: or by substituting any of the gummy resins, in the room of the metallic oxides.

Scrape four ounces of bees’-wax into a basin, and add as much oil of turpentine as will moisten it through. Then powder a quarter of an ounce of resin, and add as much Indian red as will bring it to a deep mahogany colour. When the composition is properly stirred up, it will prove an excellent cement or paste for blemishes in mahogany, and other furniture.

Scrape four ounces of bees’-wax, as before. To a pint of oil of turpentine, in a glazed pipkin, add an ounce of alkanet-root. Cover it close, and put it over a slow fire, attending it carefully that it may not boil over, or catch fire. When the liquid is of a deep red, add as much of it to the wax as will moisten it through, also a quarter of an ounce of powdered resin. Cover the whole close, and let it stand six hours, when it will be fit for use.

Put some linseed-oil into a glazed pipkin, with as much alkanet root as it will cover. Let it boil gently, and it will become of a strong red colour: when cool it will be fit for use.

Take half a tea-spoonful of black pepper, in powder, one tea-spoonful of brown sugar, and one table-spoonful of cream; mix them well together, and place them in the room, on a plate, where the flies are troublesome, and they will soon disappear.

Dissolve two drams of extract of quassia in half a pint of boiling water, sweeten it, and pour it into plates to be set about the room. This mixture, though fatal to the flies, is not otherwise pernicious.

Put a wet blanket over the whole front of the fire-place, which will stop the current of air, and thus extinguish the flames.

Take an ounce of oxalic acid, dissolve it in a pint of soft water, and keep it in a bottle well corked; dip a soft sponge into the mixture to clean the tops with, and if there are any spots which refuse to disappear, rub them with a little fine Bath brick dust: sponge the tops afterwards with clean water. Take particular care always to have any mixtures, or powders for boot-tops, labelled with the word poison in large letters, as fatal accidents have arisen from oxalic acid, being so like Epsom salts in appearance, as to be often taken for them in mistake.

Take a pint of skimmed milk, half an ounce of spirits of salt, half an ounce of spirits of lavender, one ounce of gum Arabic, and the juice of two lemons; mix them well together, and keep them in a bottle closely corked; rub the tops with a sponge, but use no brick dust; and when they are dry, polish them with a brush or piece of flannel.

The unpleasant smell of new paint is best removed by time, and atmospheric ventilation: but tubs of water placed in the apartment will act more rapidly; with this inconvenience, however, that the gloss of the paint will be destroyed. Unpleasant smells from water-closets, or all articles of furniture connected with them, may be modified by the application of quick-lime, to which may be added the soap-suds that have been used in washing, which neutralize the pungently offensive salts. A little quick-lime put into a night-chair will destroy all disagreeable effluvia.

Aromatic pastiles of the following composition may be burned with great success: take of camphor, flowers of benzoin, powdered charcoal, powdered cascarilla bark, powdered Turkey myrrh, and powdered nitre, each equal quantities; beat them with syrup sufficient to form a mass, and divide into pastiles of conical shape. They may be mixed up with spirit of turpentine, or any thing inflammable.

Procure a smooth board, free from knots, or one covered with leather. If the latter, melt a sufficient quantity of mutton suet, and put it hot upon the leather with a piece of flannel; then take two pieces of soft Flanders brick, and rub them one against the other over the leather till it is covered with the powder, which rub in until no grease comes through, when a knife is passed over the leather, which may easily be known by the knife keeping its polish.

If only a plain board, rub the brick two or three times over it; for if too much be put on at once it will make the blades of the knives look rough and scratched. Let the board be of a proper height, and set so that you may be in a sloping position while cleaning the knives. Take a knife in each hand, holding them back to back; stand opposite the middle of the board; lay the knives flat upon it, and do not bear too hard upon them; by this method it will be easier to clean two knives at a time than one, and they will be less liable to be snapped or broken, when pressed on too heavily.

Be careful to keep a good edge on the knives. Carving knives in particular ought to be kept sharp, which may easily be done by taking one in each hand, back to back when cleaning, scarcely letting them touch the board when expanding the arms, but when drawing the hands together again, bearing a little hard on the edge of the knives; this will give them not only a good edge and a fine polish, but is much better than sharpening them with a steel.

The best way to clean steel forks is to fill a small oyster barrel with fine gravel, brick dust, or sand, mixed with a little hay or moss: make it moderately damp, press it well down, and let it always be kept damp. By running the prongs of the forks a few times into this, all the stains on them will be removed. Then have a small stick, shaped like a knife, with leather round it to polish between the prongs, &c. having first carefully brushed off the dust from them as soon as they are taken out of the tub. A knife board is often spoiled by cleaning forks, and the backs of the knives, upon it; to prevent this, fasten a piece of old hat or leather on the board where the forks and backs of knives are to be cleaned.

Always turn the back of the knives towards the palm of the hand in wiping them, which will prevent all danger from cutting. In wiping the forks put the corner of the cloth between the prongs, to remove any dirt or dust that may not have been thoroughly brushed out; and if there be silver ferules on the knives and forks, or silver handles, they must be rubbed with a piece of leather and plate powder, keeping the blades covered while the handles are cleaning.

Wipe the knives and folks as soon as possible after being used, as the longer they are left with grease and stains on them the harder they will be to clean; particularly if they have been used for acids, salads, tarts, &c. Have then a jug of hot water ready to put them into as soon as done with, and wipe them as before directed.

In order to keep knives and forks in good condition when they are not in use, rub the steel part with a flannel dipped in oil; wipe the oil off after a few hours, as there is often water in it; or dust the blades and prongs with quick-lime, finely powdered, and kept in a muslin bag.

Plated articles require even more care than silver ones; they should be cleaned with soft brushes, not too often, and never with any thing but plate powder, not even whiting by itself; do not wet them more than can be helped or they will tarnish; nor brush them more than is necessary, or the silver will come off; the best thing for them is spirit of wine or oil, and take care that no plated articles remain long dirty or damp, for if they do they will rust, in case they are plated on steel, and canker if plated on copper.

Wash the brushes after the plate is cleaned with warm water and soap, and then set them to dry, with the wooden side uppermost.

The best material for cleaning either porcelain or glass-ware is fullers’ earth, but it must be beaten into a fine powder, and carefully cleared from all rough or hard particles, which might endanger the polish of the brilliant surface.

Wash the plate in boiling water to free it from grease, and if it has wrought edges, brush it well before you begin to clean it. The leathers ought to be soft and very thick, and the sponges well soaked in water.

Boil an ounce of prepared hartshorn-powder in a quart of water. While on the fire, put as much plate into it as the vessel will hold; let it boil a little time, then take it out, drain it over the saucepan, dry it before the fire, and rub it bright with leather. Then put more into the pan in the same manner until it is all boiled. Put clean linen rags into the pan to soak up the remainder, and when dry, they will give a beautiful polish to the plate merely by rubbing it with them. They are likewise admirable for cleaning brass locks, and the finger-plates of doors.—This method will only suit small articles of plate.

Take an ounce of killed quicksilver, which you may buy at the chemist’s, and half a pound of the best whiting sifted; mix them with spirits of wine when used. Hartshorn-powder may be used instead of whiting; but whiting is quite as good, when dried and pounded.

Dissolve alum in strong ley, skim it carefully, mix it with soap and wash your silver utensils with it, using a linen rag.

Steep the plate in soap leys for the space of four hours; then cover it over with whiting wet with vinegar, so that it may stick thick upon it, and dry it by a fire; after which, rub off the whiting, and pass it over with dry bran, and the spots will not only disappear, but the plate will look exceedingly bright.

Take of unslaked lime and alum, a pound each, of aqua vitæ and vinegar, each a pint, and of beer grounds, two quarts; boil the plate in these, and they will set a beautiful gloss upon it.

Let the spotted part of the cloth imbibe a little water without dipping, and hold the part over a lighted common brimstone match at a proper distance. The sulphurous gas which is discharged, will soon cause the spot to disappear.

Whiting properly purified from sand, applied wet, and rubbed till dry, is one of the easiest, safest, and, certainly the cheapest, of all plate powders.

Mix equal quantities of cow-dung, clay, tar, and kitchen grease with urine, to the consistency of a stiff paste. This is usually kept in a small tub, or box, with a handle, to be ready when wanted.

Instead of grinding the oats, break them in a mill; and the same quantity will prove doubly nutritious. Another method is, to boil the corn, and give the horses the liquor in which it has been boiled; the result will be, that instead of six bushels in a crude state, three bushels, so prepared, will be found to answer, and to keep the animals in superior vigour and condition.

Over the whole sore, or where the part is bruised, or where there is a tendency to suppuration, a poultice should be applied and kept on by suitable bandages. The poultice may be made of any kind of meal, fine bran, bruised linseed, or of mashed turnips, carrots, &c. The following has been found useful as a common poultice: Fine bran, 1 quart; pour on it a sufficient quantity of boiling water to make a thin paste; to this add of linseed powder enough to give it a proper consistence. The poultice may be kept on for a week or ten days, or even longer, if necessary, changing it once or twice a day; and cleaning the wound, when the poultice is removed, by washing it by means of a soft rag or linen cloth, with water not more than blood warm, (some sponge is too rough for this purpose); or, where the wound is deep, the water may be injected into it by a syringe, in order to clean it from the bottom.

In the course of a few days, when the wound, by care and proper management with the poultices, begins to put on a healthy appearance, and seems to be clean and of a reddish colour, not black or bloody; then there may be applied an ointment made of tallow, linseed oil, bees’ wax, and hog’s lard, in such proportion as to make it of a consistence somewhat firmer than butter. The ointment should be spread on some soft clean tow, and when applied to the sore, it ought never to be tied hard upon it, (which is done too frequently and very improperly,) but only fixed by a bandage of proper length and breadth, (for a mere cord is often improper,) so close and securely as to keep it from slipping off. This application may be changed once a day; or when nearly well, and discharging but little, once in two days.

When the wounded part begins to discharge a whitish, thick matter, and is observed to fill up, the general treatment and dressings to the sore, now mentioned, should be continued; and in the course of the cure, the animal, when free of fever, may be allowed better provision, and may take gentle exercise. If the animal be feeble, from the loss of blood originally, or from the long continuance of a feverish state produced by the inflammation attending the wound, or from weakness arising from confinement, or connected with its constitution naturally; and if the wound appear to be in a stationary state, very pale and flabby on its edges, with a thin discharge, then better food may be given to it; and if still no change should be observed, with the better food, the wound may be treated somewhat differently from what has been already advised. The ointment may be made more stimulant, by adding to it some resin and less bees’ wax, or what would be still more stimulant, some common turpentine; for it is only in very rare cases that oil of turpentine can be requisite. The effects of an alteration in the mode of treatment should be particularly remarked, and stimulants should be laid aside, continued or increased, according as may be judged proper. Before changing the dressings applied to the wound, or before rendering them more stimulant and active by using heating applications, the effect of closer bandaging may be tried; for sometimes by keeping the parts a little more firmly together, the cure is promoted.

In the case of severe wounds, attention should be paid to the condition of the animal in other respects. There being always when such happen, a tendency to violent inflammation and fever, that may end fatally, means should be employed to moderate both. The apartment should be cool and airy, and so quiet that the animal should not be disturbed; the drink should not be warm, but rather cold, and given freely, though not in too large quantities at a time; the food should be sparingly given and of a poorer quality than usual, and should be rather succulent and laxative, than dry or apt to produce costiveness; bleeding may be employed either generally from a vein, or, in some cases, when it can be done, by cupping from the injured part, as in the case of a bruise (though this last will be seldom requisite or found convenient,) and it may be done more than once or twice, as may seem proper; laxative medicines also ought to be given and repeated, as there may be occasion.

Bleeding is often the most useful and efficacious means of curing diseases in horses, &c. In inflammatory affections, it is generally the first remedy resorted to, and its immediate salutary effects are often surprising.

When it is necessary to lessen the whole quantity of blood in the system, open the jugular or neck vein. If the inflammation is local, bleed where it can be conveniently done, either from the part affected, or in its vicinity, as by opening the plate vein, superficial vein of the thigh, or temporal arteries.

In fevers of all kinds, and when inflammation attacks any important organ, as the brain, eyes, lungs, stomach, intestines, liver, kidneys, bladder, &c. bleeding is of the greatest use. It diminishes the quantity of blood in the body; and by this means prevents the ill effects of inflammation. The quantity of blood to be taken varies according to the age, size, condition, and constitution of the horse, and urgency of the symptoms.

From a large or strong horse, four or six quarts will be requisite, and may be repeated in smaller quantities if symptoms demand it. The blood, in these diseases, must flow from a large orifice made in the vein. A horse should never be suffered to bleed upon the ground, but into a measure, in order that the proper quantity may be taken. Young horses, also, while shedding their teeth, have sometimes much constitutional irritation, which bleeding relieves. But in these affections it is very rarely necessary to bleed to the same extent as in fevers, &c.; two or three quarts generally suffice to be taken away.

Moderate bleeding, from two to three or four quarts, is also used to remove fulness of habit, or plethora, attended with slight inflammatory symptoms. In this case the eyes appear heavy, dull, red or inflamed, frequently closed as if asleep; the pulse small and oppressed; the heat of the body somewhat increased; the legs swell; and the hairs rub off. Horses that are removed from grass to a warm stable, and full fed on hay and corn, and not sufficiently exercised, are very subject to one or more of these symptoms. Regulating the quantity of food given to him, proper exercise and occasional laxatives, as the following powder, will be commonly found sufficient after the first bleeding, and operation of an aloetic purge. In slight affections of this kind, a brisk purge will often alone be sufficient.

Take of crocus of antimony, finely levigated,
nitre, cream of tartar, and flour of sulphur, of each, 4 ounces:

Powder and mix them well together for use.

One table-spoonful of this mixture may be given every night and morning, in a mash of scalded bran, or a feed of corn moistened with water, that the powders may adhere thereto.

This powder will be found excellent for such horses as are kept on dry meat, whether they be in the stable, or travel on the road; also for stallions in the spring of the year, as they not only keep the body cool and open, but cause them to cast their coat, and make the skin appear as bright as silk.

In obstinate grease and swellings of the legs, accompanied with lameness of the joints, dry coughs, worms, diseases of the skin, farcy, apoplexy or staggers, affections of the liver, &c. &c., mercurial purges are of the greatest service. They purge; destroy worms; generally increase the flow of urine; operate upon the skin, liver, and other viscera in a peculiar manner; cause a healthful action in these parts; and remove many chronic complaints incident to the horse. Great caution is necessary during their operation, lest the horse take cold. The water given him must be warm, and when exercised he should be properly clothed.

Horses that are kept on dry meat, and are full fed, with little or no exercise, require regular purging every six months, with two or three doses each time, allowing proper intervals between each.

1. Perform every operation in the proper season.

2. Perform every operation in the best manner.

This is to be acquired in part by practice, and partly also by reflection. For example, in digging over a piece of ground, it is a common practice with slovens, to throw the weeds and stones on the dug ground, or on the adjoining alley or walk, with the intention of gathering them off afterwards. A better way is to have a wheelbarrow, or a large basket, into which to put the weeds and extraneous matters, as they are picked out of the ground. Some persons in planting or weeding, whether in the open air, or in hothouses, throw down all seeds, stones, and extraneous matters on the paths or alleys, with a view to pick them up, or sweep or rake them together afterwards; it is better to carry a basket or other utensil, either common or subdivided, in which to hold in one part the plants to be planted, in another the extraneous matters, &c.

3. Complete every part of an operation as you proceed.

4. Finish one job before beginning another.

5. In leaving off working at any job, leave the work and tools in an orderly manner.

6. In leaving off work for the day, make a temporary finish, and carry the tools to the tool-house.

7. In passing to and from the work, or on any occasion, through any part of what is considered under the charge of the gardener, keep a vigilant look out for weeds, decayed leaves, or any other deformity, and remove them.

8. In gathering a crop, remove at the same time, the roots, leaves, stems, or whatever else is of no farther use, or may appear slovenly, decaying, or offensive.

9. Let no crop of fruit, or herbaceous vegetables, go to waste on the spot.

10. Cut down the flower-stalks of all plants.

11. Keep every part of what is under your care, perfect in its kind.

Attend in spring and autumn to walls and buildings, and get them repaired, jointed, glazed, and painted, where wanted. Attend at all times to machines, implements, and tools, keeping them clean, sharp, and in perfect repair. See particularly that they are placed in their proper situations in the tool-house. House every implement, utensil, or machine not in use, both in winter and summer. Allow no blanks in edgings, rows, single specimens, drills, beds, and even where practicable, in broad-cast sown pieces. Keep edgings and edges cut to the utmost nicety. Keep the shapes of the wall-trees filled with wood according to their kinds, and let their training be in the first style of perfection. Keep all walks in perfect form, (whether raised or flat,) free from weeds, dry, and well rolled. Keep all the lawns by every means, of a close texture, and dark-green velvet appearance. Keep water clear and free from weeds, and let not ponds, lakes, or artificial rivers, rise to the brim in winter, nor sink very far under it in summer.

This is the first operation of rearing. Where seeds are deposited singly, as in rows of beans, or large ruts, they are said to be planted; where dropt in numbers together, to be sown. The operation of sowing is either performed in drills, patches, or broadcast. Drills are small excavations formed with the draw-hoe, generally in straight lines parallel to each other, and in depth and distance apart, varying according to the size of the seeds. In these drills, the seeds are strewed from the hand of the operator, who, taking a small quantity in the palm of his hand and fingers, regulates its emission by the thumb. Some seeds are very thinly sown, as the pea, and spinage; others thick, as the cress, and small salad.

Patches are small circular excavations made with the trowel; in these seeds are either sown or planted, thicker or thinner, and covered more or less, according to their nature. This is the mode adopted in sowing in pots, and generally in flower-borders.

In broad-cast sowing, the operator scatters the seed over a considerable breadth of surface, previously prepared by digging, or otherwise being minutely pulverized. The seed is taken up in portions in the hand, and dispersed by a horizontal movement of the arm, to the extent of a semi-circle, opening the hand at the same time, and scattering the seeds in the air, so as they may fall as equally as possible over the breadth taken in by the sower at once, and which is generally six feet; that being the diameter of the circle in which his hand moves through half the circumference. In sowing broad-cast on beds, and narrow’ strips or borders, the seeds are dispersed between the thumb and fingers, by horizontal movements of the hand in segments of smaller circles.

Dry weather is essentially requisite for sowing, and more especially for the operation of covering in the seed, which in broad-cast sowing, is done by treading or gently rolling the surface, and then raking it; and in drill-sowing, by treading in the larger seeds, as peas, and covering with the rake; smaller seeds, sown in drills, are covered with the same implement, without treading.

Planting, as applied to seeds, or seed-like roots, as potatoes, bulbs, &c. is most frequently performed in drills, or in separate holes made with the dibber; in these, the seed or bulb is dropped from the hand, and covered with or without treading, according to its nature. Sometimes planting is performed in patches, as in pots or borders, in which case, the trowel is the chief instrument used.

Quincunx is a mode of planting in rows, by which the plants in one row are always opposed to the blanks in the other, so that when a plot of ground is planted in this way, the plants appear in rows in four directions.

Planting, as applied to plants already originated, consists generally in inserting them in the soil of the same depth, and in the same position as they were before removal, but with various exceptions. The principal object is to preserve the fibrous roots entire; to distribute them equally around the stem among the mould or finer soil, and to preserve the plant upright. The plant should not be planted deeper than it stood in the soil before removal, and commonly the same side should be kept towards the sun. Planting should, as much as possible, be accompanied by abundant watering, in order to consolidate the soil about the roots; and where the soil is dry, or not a stiff clay, it may be performed in the beginning of wet weather, in gardens; and in forest planting, on dry soils, in all open weather during autumn, winter, and spring.

Watering becomes requisite in gardens for various purposes, as aliment to plants in a growing state, to support newly transplanted plants, for keeping under insects, and keeping clean the leaves of vegetables. One general rule must be ever kept in mind during the employment of watering a garden; that is, never to water the top or leaves of a plant when the sun shines. All watering should be carried on in the evening or early in the morning, unless it be confined to watering the roots, in which case, transplanted plants, and others in a growing state, may be watered at any time; and if they are shaded from the sun, they may also be watered over their tops. Watering over the tops is performed with the rose, or dispenser attached to the spout of the watering-pot, or by the syringe or engine. Watering the roots is best done with the rose; but in the case of watering-pots in haste, and where the earth is hardened, it is done with the naked spout.

Many kitchen-crops are lost, or produced of very inferior quality, for want of watering. Lettuces and cabbages are often hard and stringy; turnips and radishes do not swell, onions decay, cauliflowers die off, and, in general, in dry soils. Copious waterings in the evenings, during the dry season, would produce that fulness of succulency, which are found in the vegetables produced in the low countries, and in the Marsh Gardens at Paris; and in this country at the beginning and latter end of the season.

Watering the foliage of small trees to prevent the insects, and of strawberries, and fruit shrubs, to swell the fruit, is also of importance.